Heated Canned Foods 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. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods 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? High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Clostridium species Saccharomyces Bacillus species both (a) and (b) Clostridium species Saccharomyces Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these B. coagulans both (a) and (b) Saccharolytic anaerobe none of these B. coagulans both (a) and (b) Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods 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. sporogenes C. butyricum C. putrifaciens both (a) and (b) C. sporogenes C. butyricum C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
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