Heated Canned Foods

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Heated Canned Foods

Question 1 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is
A
$>$4.5
B
$<$4.5
C
$>$5.3
D
$<$5.3
Question 2 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Canned meat and fish exhibit spoilage by
A
Bacillus species
B
Clostridium species
C
both (a) and (b)
D
Saccharomyces
Question 3 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Sulfur stinker spoilage, caused by is uncommonly found in
A
low acid foods
B
medium acid foods
C
high acid foods
D
any of these
Question 4 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by
A
butyricum
B
pasteurianum
C
both (a) and (b)
D
sporogenes
Question 5 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Flat sour spoilage of acid foods is caused by
A
coagulans
B
pepo
C
both (a) and (b)
D
stearothermophillus
There are 5 questions to complete.