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 Highly acidic medium Plant equipment Cooling water High sugar content Highly acidic medium Plant equipment Cooling water 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. pasteurianum both (a) and (b) C. sporogenes C. butyricum C. pasteurianum both (a) and (b) C. sporogenes C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Saccharomyces species Clostridium species Micrococcus species Bacillus species Saccharomyces species Clostridium species Micrococcus species 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? both (a) and (b) Bacillus Clostridium Saccharomyces both (a) and (b) Bacillus Clostridium Saccharomyces 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 Flat sour spoilage of acid foods is caused by B. stearothermophillus B. pepo both (a) and (b) B. coagulans B. stearothermophillus B. pepo both (a) and (b) B. coagulans ANSWER DOWNLOAD EXAMIANS APP
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