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 >5.3 <5.3 <4.5 >4.5 >5.3 <5.3 <4.5 >4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Bacillus species Clostridium species Saccharomyces both (a) and (b) Bacillus species Clostridium species Saccharomyces 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? Cooling water Plant equipment High sugar content Highly acidic medium Cooling water Plant equipment High sugar content Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? both (a) and (b) Clostridium Saccharomyces Bacillus both (a) and (b) Clostridium Saccharomyces Bacillus 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%? Citromyces Penicillium All of these Aspergillus Citromyces Penicillium All of these Aspergillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. pepo B. coagulans B. stearothermophillus both (a) and (b) B. pepo B. coagulans B. stearothermophillus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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