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Microbiology - Heated Canned Foods

@ : Home > Microbiology > Heated Canned Foods > Section 1

Exercise

  • Section 1
"Act well your part; there all honor lies."
- Alexander Pope
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

2. 

The immediate source of the flat sour bacteria is usually the

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

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

4. 

Flat sour spoilage of acid foods is caused by

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

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



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