Home⇒ Medical Science⇒ Microbiology⇒ Heated canned foods
| 1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. . |
| 2-Wrong options are also given but dont concentrate there, Right answer is in bold format. |
| Q1 ⇒ The ability of B. coagulans to grow in tomato juice depends upon the all of these [other wrong options] [Discuss in forum] |
| Q2 ⇒ Acid foods with a pH between 4.5 and 3.7 usually are spoiled by both (a) and (b) [other wrong options] [Discuss in forum] |
| Q3 ⇒ Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage [other wrong options] [Discuss in forum] |
| Q4 ⇒ High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms [other wrong options] [Discuss in forum] |
| Q5 ⇒ 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? Cooling water [other wrong options] [Discuss in forum] |
| Q6 ⇒ Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia [other wrong options] [Discuss in forum] |
| Q7 ⇒ Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? All of these [other wrong options] [Discuss in forum] |
| Q8 ⇒ 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 >4.5 [other wrong options] [Discuss in forum] |
| Q9 ⇒ High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) [other wrong options] [Discuss in forum] |
| Q10 ⇒ The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by all of these [other wrong options] [Discuss in forum] |
| Q11 ⇒ 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? both (a) and (b) [other wrong options] [Discuss in forum] |
| Q12 ⇒ Canned meat and fish exhibit spoilage by both (a) and (b) [other wrong options] [Discuss in forum] |
| Q13 ⇒ Canned sweetened condensed milk may become thickened by Micrococcus species [other wrong options] [Discuss in forum] |
| Q14 ⇒ The putrifactive anaerobes grow best in the low acid canned foods [other wrong options] [Discuss in forum] |
| Q15 ⇒ Sulfur stinker spoilage, caused by is uncommonly found in low acid foods [other wrong options] [Discuss in forum] |
| Q16 ⇒ Flat sour spoilage of acid foods is caused by B. coagulans [other wrong options] [Discuss in forum] |
| Q17 ⇒ 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 both (a) and (b) [other wrong options] [Discuss in forum] |
| Q18 ⇒ The immediate source of the flat sour bacteria is usually the plant equipment [other wrong options] [Discuss in forum] |
| Q19 ⇒ Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Bacillus [other wrong options] [Discuss in forum] |