Microbiology - Heated Canned Foods

Why Microbiology Heated Canned Foods?

In this section you can learn and practice Microbiology Questions based on "Heated Canned Foods" and improve your skills in order to face the interview, competitive examination and various entrance test (CAT, GATE, GRE, MAT, Bank Exam, Railway Exam etc.) with full confidence.

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You can easily solve all kind of Microbiology questions based on Heated Canned Foods by practicing the objective type exercises given below, also get shortcut methods to solve Microbiology Heated Canned Foods problems.

Exercise :: Heated Canned Foods - Section 1

  • Heated Canned Foods - Section 1
1. 

Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

A. Aspergillus
B. Penicillium
C. Citromyces
D. All of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.

2. 

The immediate source of the flat sour bacteria is usually the

A. plant equipment
B. sugar
C. starch
D. soil

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

3. 

The ability of B. coagulans to grow in tomato juice depends upon the

A. number of spores present
B. the availability of oxygen
C. the pH of the juice
D. all of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.

4. 

Flat sour spoilage of acid foods is caused by

A. B. coagulans
B. B. pepo
C. both (a) and (b)
D. B. stearothermophillus

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

5. 

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

A. increasing acidities of foods
B. increasing temperature of storage
C. imperfection in the tinning and lacquering
D. all of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.