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 immediate source of the flat sour bacteria is usually the plant equipment soil starch sugar plant equipment soil starch sugar 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 temperature of storage all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) 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? both (a) and (b) C. butyricum C. putrifaciens C. sporogenes both (a) and (b) C. butyricum C. putrifaciens C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the any of these low acid canned foods medium acid canned foods high acid canned foods any of these low acid canned foods medium acid canned foods high acid canned foods ANSWER DOWNLOAD EXAMIANS APP
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