Saprophytic bacteria cause brown rot in vegetables sliminess or souring in piled, wet and heating vegetables black rot in fruits bacterial soft rot TRUE ANSWER : ? YOUR ANSWER : ?
The micro-organism which is present in both fresh and frozen juices is P. chrysogenum E. coli None of these Entereobacter aerogenes TRUE ANSWER : ? YOUR ANSWER : ?
Watery soft rot is found mostly in all of these cereals fruits vegetables TRUE ANSWER : ? YOUR ANSWER : ?
Concentrate of fruits and vegetable juices None of these favor the growth of Saprophytic bacteria favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species TRUE ANSWER : ? YOUR ANSWER : ?
Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? None of these When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period TRUE ANSWER : ? YOUR ANSWER : ?
Black mold rot is caused by Trichoderma Trichothecium roseum A.flavus A. niger TRUE ANSWER : ? YOUR ANSWER : ?
Yeast are most likely to grow in frozen fruits during slow thawing none of these refrigeration ambient temperature TRUE ANSWER : ? YOUR ANSWER : ?
Bacterial soft rot is caused due to formation of ketones fermentation of sugars formation of amino acids fermentation of pectin TRUE ANSWER : ? YOUR ANSWER : ?
The predominant micro-organisms in frozen foods are bacteria micro-coccus yeast and moulds none of these TRUE ANSWER : ? YOUR ANSWER : ?
Anthracnose is a defect which can be observed as spotting of leaves spotting of seedpods all of these spotting of fruits TRUE ANSWER : ? YOUR ANSWER : ?