Microbiology - Heated Canned Foods

Exercise :: Heated Canned Foods - Section 1

  • Heated Canned Foods - Section 1
16. 

Canned meat and fish exhibit spoilage by

A. Bacillus species
B. Clostridium species
C. both (a) and (b)
D. Saccharomyces

Answer: Option C

Explanation:

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

17. 

High acid foods with a pH < 3.7 undergo spoilage by

A. Saccharolytic anaerobe
B. B. coagulans
C. both (a) and (b)
D. do not undergo spoilage by microorganisms

Answer: Option D

Explanation:

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

18. 

The putrifactive anaerobes grow best in the

A. low acid canned foods
B. medium acid canned foods
C. high acid canned foods
D. any of these

Answer: Option A

Explanation:

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

19. 

High acid foods with a pH above 5.3 are especially subjected to

A. flat sour spoilage
B. putrefaction
C. both (a) and (b)
D. TA spoilage

Answer: Option C

Explanation:

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

« Prev   1 2 3 4