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 Cooling water Highly acidic medium High sugar content Plant equipment Cooling water Highly acidic medium High sugar content 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. butyricum both (a) and (b) C. putrifaciens C. sporogenes C. butyricum both (a) and (b) C. putrifaciens C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. stearothermophillus both (a) and (b) B. pepo B. coagulans B. stearothermophillus both (a) and (b) B. pepo ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in medium acid foods any of these low acid foods high acid foods medium acid foods any of these low acid foods high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Bacillus species Saccharomyces species Micrococcus species Clostridium species Bacillus species Saccharomyces species Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS