Canned poultry is more often spoiled by Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species TRUE ANSWER : ? YOUR ANSWER : ?
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans Saccharolytic anaerobe none of these both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Saccharomyces both (a) and (b) Clostridium Bacillus TRUE ANSWER : ? YOUR ANSWER : ?
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo putrefaction both (a) and (b) TA spoilage flat sour spoilage 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 both (a) and (b) C. butyricum C. pasteurianum C. sporogenes TRUE ANSWER : ? YOUR ANSWER : ?
High acid foods with a pH < 3.7 undergo spoilage by both (a) and (b) Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms TRUE ANSWER : ? YOUR ANSWER : ?
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 <4.5 >5.3 >4.5 TRUE ANSWER : ? YOUR ANSWER : ?
The putrifactive anaerobes grow best in the medium acid canned foods any of these low acid canned foods high acid canned foods TRUE ANSWER : ? YOUR ANSWER : ?
High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage TA spoilage both (a) and (b) putrefaction 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? both (a) and (b) C. putrifaciens C. sporogenes C. butyricum TRUE ANSWER : ? YOUR ANSWER : ?