Fruits and Vegetables Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? When thawed vegetables are held at refrigerated temperature for any considerable period None of these When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period None of these When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to formation of amino acids fermentation of pectin formation of ketones fermentation of sugars formation of amino acids fermentation of pectin formation of ketones fermentation of sugars ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus yeast and moulds bacteria none of these micro-coccus yeast and moulds bacteria none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Black mold rot is caused by Trichoderma Trichothecium roseum A. niger A.flavus Trichoderma Trichothecium roseum A. niger A.flavus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. none of these Streptococcus Micrococcus both (a) and (b) none of these Streptococcus Micrococcus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is None of these E. coli Entereobacter aerogenes P. chrysogenum None of these E. coli Entereobacter aerogenes P. chrysogenum ANSWER DOWNLOAD EXAMIANS APP
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