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? Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species Bacillus species both (a) and (b) Saccharomyces Clostridium species Bacillus species both (a) and (b) Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in high acid foods low acid foods any of these medium acid foods high acid foods low acid foods any of these medium acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. pepo B. stearothermophillus both (a) and (b) B. coagulans B. pepo B. stearothermophillus both (a) and (b) B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the all of these the pH of the juice the availability of oxygen number of spores present all of these the pH of the juice the availability of oxygen number of spores present 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 Saccharolytic anaerobe B. coagulans both (a) and (b) none of these Saccharolytic anaerobe B. coagulans both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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