Discussion
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- Question
The ability of B. coagulans to grow in tomato juice depends upon the
Options- A. number of spores present
- B. the availability of oxygen
- C. the pH of the juice
- D. all of these
- Correct Answer
- all of these
- 1. Canned sweetened condensed milk may become thickened by
Options- A. Bacillus species
- B. Clostridium species
- C. Micrococcus species
- D. Saccharomyces species Discuss
- 2. The immediate source of the flat sour bacteria is usually the
Options- A. plant equipment
- B. sugar
- C. starch
- D. soil Discuss
- 3. Canned meat and fish exhibit spoilage by
Options- A. Bacillus species
- B. Clostridium species
- C. both (a) and (b)
- D. Saccharomyces Discuss
- 4. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
Options- A. B. coagulans
- B. Saccharolytic anaerobe
- C. both (a) and (b)
- D. none of these Discuss
- 5. High acid foods with a pH above 5.3 are especially subjected to
Options- A. flat sour spoilage
- B. putrefaction
- C. both (a) and (b)
- D. TA spoilage Discuss
- 6. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
Options- A. flat sour spoilage
- B. putrefaction
- C. both (a) and (b)
- D. TA spoilage Discuss
- 7. Flat sour spoilage of acid foods is caused by
Options- A. B. coagulans
- B. B. pepo
- C. both (a) and (b)
- D. B. stearothermophillus Discuss
- 8. The putrifactive anaerobes grow best in the
Options- A. low acid canned foods
- B. medium acid canned foods
- C. high acid canned foods
- D. any of these Discuss
- 9. High acid foods with a pH < 3.7 undergo spoilage by
Options- A. Saccharolytic anaerobe
- B. B. coagulans
- C. both (a) and (b)
- D. do not undergo spoilage by microorganisms Discuss
- 10. Group I C. botulinum strains generally includes in
Options- A. all types of strains (proteolytic)A, B and F
- B. all types of strains (non-proteolytic) E and F
- C. all types of strains (proteolytic)C, D and F
- D. none of the above Discuss
Heated Canned Foods problems
Search Results
Correct Answer: Micrococcus species
Correct Answer: plant equipment
Correct Answer: both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: TA spoilage
Correct Answer: B. coagulans
Correct Answer: low acid canned foods
Correct Answer: do not undergo spoilage by microorganisms
Correct Answer: all types of strains (proteolytic)A, B and F
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