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 Highly acidic medium Plant equipment High sugar content Cooling water Highly acidic medium Plant equipment 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. sporogenes both (a) and (b) C. putrifaciens C. butyricum C. sporogenes both (a) and (b) C. putrifaciens C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods low acid canned foods medium acid canned foods any of these high acid canned foods low acid canned foods medium acid canned foods any of these 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 TA spoilage both (a) and (b) putrefaction flat sour spoilage TA spoilage both (a) and (b) putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species both (a) and (b) Saccharomyces Clostridium species Bacillus species both (a) and (b) Saccharomyces Clostridium species ANSWER DOWNLOAD EXAMIANS APP
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