Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch plant equipment soil sugar starch plant equipment soil sugar ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods 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 >4.5 <5.3 >5.3 <4.5 >4.5 <5.3 >5.3 <4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Clostridium Saccharomyces both (a) and (b) Bacillus Clostridium Saccharomyces both (a) and (b) Bacillus ANSWER DOWNLOAD EXAMIANS APP
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 both (a) and (b) C. pasteurianum C. sporogenes C. butyricum both (a) and (b) C. pasteurianum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
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