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? C. sporogenes C. putrifaciens both (a) and (b) C. butyricum C. sporogenes C. putrifaciens both (a) and (b) C. butyricum 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? High sugar content Highly acidic medium Plant equipment Cooling water High sugar content Highly acidic medium Plant equipment Cooling water ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these high acid foods low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by all of these imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
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 Penicillium Citromyces All of these Aspergillus Penicillium Citromyces All of these 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 C. butyricum both (a) and (b) C. sporogenes C. pasteurianum C. butyricum both (a) and (b) C. sporogenes C. pasteurianum ANSWER DOWNLOAD EXAMIANS APP
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