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%? Aspergillus All of these Penicillium Citromyces Aspergillus All of these Penicillium Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Clostridium both (a) and (b) Bacillus Saccharomyces Clostridium both (a) and (b) Bacillus Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the any of these high acid canned foods low acid canned foods medium acid canned foods any of these high acid canned foods low acid canned foods medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is <5.3 >5.3 >4.5 <4.5 <5.3 >5.3 >4.5 <4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by both (a) and (b) C. sporogenes C. butyricum C. pasteurianum both (a) and (b) C. sporogenes C. butyricum C. pasteurianum ANSWER DOWNLOAD EXAMIANS APP
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