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. butyricum both (a) and (b) C. putrifaciens C. sporogenes C. butyricum both (a) and (b) C. putrifaciens C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans Saccharolytic anaerobe both (a) and (b) none of these B. coagulans Saccharolytic anaerobe both (a) and (b) none 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
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage ANSWER DOWNLOAD EXAMIANS APP
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