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 Citromyces Penicillium All of these Aspergillus Citromyces 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? Plant equipment Cooling water High sugar content Highly acidic medium Plant equipment Cooling water High sugar content Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? both (a) and (b) C. sporogenes C. butyricum C. putrifaciens both (a) and (b) C. sporogenes C. butyricum C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans both (a) and (b) B. stearothermophillus B. pepo B. coagulans both (a) and (b) B. stearothermophillus B. pepo ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in medium acid foods low acid foods any of these high acid foods medium acid foods low acid foods any of these high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species Saccharomyces both (a) and (b) Bacillus species Clostridium species Saccharomyces both (a) and (b) Bacillus species ANSWER DOWNLOAD EXAMIANS APP
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