EXAMIANS
The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?
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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?
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Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
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Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
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The ability of B. coagulans to grow in tomato juice depends upon the
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Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
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Sulfur stinker spoilage, caused by is uncommonly found in
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High acid foods with a pH above 5.3 are especially subjected to
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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
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Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
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