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? Plant equipment High sugar content Highly acidic medium Cooling water Plant equipment High sugar content Highly acidic medium Cooling water ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the 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 all of these the availability of oxygen 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 both (a) and (b) putrefaction flat sour spoilage TA spoilage both (a) and (b) putrefaction flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans both (a) and (b) B. pepo B. stearothermophillus B. coagulans both (a) and (b) B. pepo B. stearothermophillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to 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 putrifactive anaerobes grow best in the medium acid canned foods high acid canned foods any of these low acid canned foods medium acid canned foods high acid canned foods any of these low acid canned foods ANSWER DOWNLOAD EXAMIANS APP
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