Fruits and Vegetables Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? 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 When thawed vegetables are held at refrigerated temperature for any considerable period ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Stem and rots caused by species of molds involve leaves of fruits spotting on vegetables spotting on fruits stem ends of fruits leaves of fruits spotting on vegetables spotting on fruits stem ends of fruits 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. Streptococcus Micrococcus none of these both (a) and (b) Streptococcus Micrococcus none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during refrigeration none of these slow thawing ambient temperature refrigeration none of these slow thawing ambient temperature ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Saprophytic bacteria cause black rot in fruits brown rot in vegetables sliminess or souring in piled, wet and heating vegetables bacterial soft rot black rot in fruits brown rot in vegetables sliminess or souring in piled, wet and heating vegetables bacterial soft rot ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus none of these bacteria yeast and moulds micro-coccus none of these bacteria yeast and moulds ANSWER DOWNLOAD EXAMIANS APP
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