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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The immediate source of the flat sour bacteria is usually the
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Sulfur stinker spoilage, caused by is uncommonly found in
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High acid foods with a pH < 3.7 undergo spoilage by
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The ability of B. coagulans to grow in tomato juice depends upon the
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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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High acid foods with a pH above 5.3 are especially subjected to
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Canned meat and fish exhibit spoilage by
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The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
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Canned poultry is more often spoiled by
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