Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the pH of the juice all of these the availability of oxygen number of spores present the pH of the juice all of these the availability of oxygen number of spores present 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 increasing temperature of storage imperfection in the tinning and lacquering increasing acidities of foods all of these increasing temperature of storage imperfection in the tinning and lacquering 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 <4.5 >5.3 <5.3 >4.5 <4.5 >5.3 <5.3 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 both (a) and (b) C. pasteurianum C. sporogenes C. butyricum both (a) and (b) C. pasteurianum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe none of these both (a) and (b) B. coagulans Saccharolytic anaerobe none of these both (a) and (b) B. coagulans ANSWER DOWNLOAD EXAMIANS APP
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