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 both (a) and (b) C. butyricum C. putrifaciens C. sporogenes both (a) and (b) C. butyricum C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the low acid canned foods high acid canned foods any of these medium acid canned foods low acid canned foods high acid canned foods any of these medium acid canned foods 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 All of these Penicillium Citromyces Aspergillus All of these Penicillium Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Micrococcus species Saccharomyces species Bacillus species Clostridium species Micrococcus species Saccharomyces species Bacillus species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
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