The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is <5.3 >5.3 <4.5 >4.5 TRUE ANSWER : ? YOUR ANSWER : ?
High acid foods with a pH above 5.3 are especially subjected to putrefaction both (a) and (b) TA spoilage flat sour spoilage TRUE ANSWER : ? YOUR ANSWER : ?
Canned meat and fish exhibit spoilage by both (a) and (b) Clostridium species Saccharomyces Bacillus species TRUE ANSWER : ? YOUR ANSWER : ?
Canned poultry is more often spoiled by Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive TRUE ANSWER : ? YOUR ANSWER : ?
Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. sporogenes C. putrifaciens C. butyricum both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
The putrifactive anaerobes grow best in the low acid canned foods any of these high acid canned foods medium acid canned foods TRUE ANSWER : ? YOUR ANSWER : ?
Flat sour spoilage of acid foods is caused by B. pepo B. stearothermophillus both (a) and (b) B. coagulans TRUE ANSWER : ? YOUR ANSWER : ?
Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Aspergillus Citromyces All of these Penicillium TRUE ANSWER : ? YOUR ANSWER : ?
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. butyricum C. pasteurianum C. sporogenes both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
High acid foods with a pH < 3.7 undergo spoilage by B. coagulans both (a) and (b) do not undergo spoilage by microorganisms Saccharolytic anaerobe TRUE ANSWER : ? YOUR ANSWER : ?