Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in high acid foods low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods any 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 C. pasteurianum C. sporogenes both (a) and (b) C. butyricum C. pasteurianum C. sporogenes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch sugar soil plant equipment starch sugar soil plant equipment ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction ANSWER DOWNLOAD EXAMIANS APP
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? High sugar content Plant equipment Cooling water Highly acidic medium High sugar content Plant equipment Cooling water Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Aspergillus All of these Penicillium Citromyces Aspergillus All of these Penicillium Citromyces ANSWER DOWNLOAD EXAMIANS APP
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