Heated Canned Foods The putrifactive anaerobes grow best in the any of these high acid canned foods medium acid canned foods low acid canned foods any of these high acid canned foods medium acid canned foods low acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Citromyces Aspergillus Penicillium All of these Citromyces Aspergillus Penicillium All of these 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? Cooling water Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium High sugar content 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 both (a) and (b) Saccharolytic anaerobe B. coagulans none of these both (a) and (b) Saccharolytic anaerobe B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar plant equipment soil starch sugar plant equipment soil starch ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS