Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the all of these the availability of oxygen the pH of the juice number of spores present all of these the availability of oxygen the pH of the juice number of spores present ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans both (a) and (b) do not undergo spoilage by microorganisms Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods high acid foods any of these medium acid foods low acid foods high acid foods any of these medium acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the soil plant equipment sugar starch soil plant equipment sugar starch 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 >4.5 >5.3 <4.5 <5.3 >4.5 >5.3 ANSWER DOWNLOAD EXAMIANS APP
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 both (a) and (b) C. butyricum C. sporogenes C. putrifaciens both (a) and (b) C. butyricum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
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