1. The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?
2. Sulfur stinker spoilage, caused by is uncommonly found in
3. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
4. Canned sweetened condensed milk may become thickened by
5. The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is
6. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
7. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
8. The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by
9. Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?
10. Canned poultry is more often spoiled by
11. Canned meat and fish exhibit spoilage by
12. High acid foods with a pH < 3.7 undergo spoilage by
13. The putrifactive anaerobes grow best in the
14. High acid foods with a pH above 5.3 are especially subjected to
15. Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
16. The immediate source of the flat sour bacteria is usually the
17. The ability of B. coagulans to grow in tomato juice depends upon the
18. Flat sour spoilage of acid foods is caused by
19. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by