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? Cooling water Highly acidic medium Plant equipment High sugar content Cooling water Highly acidic medium Plant equipment High sugar content ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these medium acid foods high acid foods low acid foods any of these medium acid foods high acid foods low acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo both (a) and (b) putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Micrococcus species Saccharomyces species Bacillus species Clostridium species Micrococcus species Saccharomyces species Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is >4.5 >5.3 <5.3 <4.5 >4.5 >5.3 <5.3 <4.5 ANSWER DOWNLOAD EXAMIANS APP
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