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Microbiology - Heated Canned Foods

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%?
Aspergillus
Penicillium
Citromyces
All of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
The immediate source of the flat sour bacteria is usually the
plant equipment
sugar
starch
soil
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
The ability of B. coagulans to grow in tomato juice depends upon the
number of spores present
the availability of oxygen
the pH of the juice
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Flat sour spoilage of acid foods is caused by
B. coagulans
B. pepo
both (a) and (b)
B. stearothermophillus
Answer: Option
Explanation:
No answer description is available. Let's discuss.
5.
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
increasing acidities of foods
increasing temperature of storage
imperfection in the tinning and lacquering
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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