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 C. sporogenes both (a) and (b) C. putrifaciens C. butyricum C. sporogenes both (a) and (b) C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharomyces species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharomyces species Saccharolytic Clostridia than by putrefactive ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by both (a) and (b) Saccharolytic anaerobe none of these B. coagulans both (a) and (b) Saccharolytic anaerobe none of these B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species both (a) and (b) Bacillus species Saccharomyces Clostridium species both (a) and (b) Bacillus 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? Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the medium acid canned foods low acid canned foods high acid canned foods any of these medium acid canned foods low acid canned foods high acid canned foods any of these ANSWER DOWNLOAD EXAMIANS APP
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