Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Saccharomyces Clostridium Bacillus both (a) and (b) Saccharomyces Clostridium Bacillus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage 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? Highly acidic medium Cooling water High sugar content Plant equipment Highly acidic medium Cooling water High sugar content Plant equipment 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) B. coagulans Saccharolytic anaerobe none of these both (a) and (b) B. coagulans Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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