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. putrifaciens C. butyricum both (a) and (b) C. sporogenes C. putrifaciens C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these both (a) and (b) Saccharolytic anaerobe B. coagulans none of these both (a) and (b) Saccharolytic anaerobe B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharomyces species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharomyces species Saccharolytic Clostridia than by putrefactive ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch plant equipment soil sugar starch plant equipment soil sugar 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 increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage 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. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) C. butyricum ANSWER DOWNLOAD EXAMIANS APP
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