EXAMIANS
The putrifactive anaerobes grow best in the
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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 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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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 < 3.7 undergo spoilage by
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Canned poultry is more often spoiled by
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Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
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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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