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. putrifaciens both (a) and (b) C. sporogenes C. butyricum C. putrifaciens both (a) and (b) C. sporogenes C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in medium acid foods high acid foods low acid foods any of these medium acid foods high acid foods low acid 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 both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Aspergillus All of these Penicillium Citromyces Aspergillus All of these Penicillium Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment starch soil sugar plant equipment starch soil sugar ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans none of these both (a) and (b) Saccharolytic anaerobe B. coagulans none of these both (a) and (b) Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
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