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. putrifaciens C. butyricum C. sporogenes both (a) and (b) C. putrifaciens C. butyricum C. sporogenes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Clostridium species Micrococcus species Saccharomyces species Bacillus species Clostridium species Micrococcus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Clostridium both (a) and (b) Saccharomyces Bacillus Clostridium both (a) and (b) Saccharomyces Bacillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species Clostridium species both (a) and (b) Saccharomyces Bacillus species Clostridium species both (a) and (b) Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe B. coagulans none of these both (a) and (b) Saccharolytic anaerobe B. coagulans none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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