Exercise: Heated Canned Foods

Questions for: Heated Canned Foods

Flat sour spoilage of acid foods is caused by
A:
B. coagulans
B:
B. pepo
C:
both (a) and (b)
D:
B. stearothermophillus
Answer: A
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The ability of B. coagulans to grow in tomato juice depends upon the
A:
number of spores present
B:
the availability of oxygen
C:
the pH of the juice
D:
all of these
Answer: D
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The immediate source of the flat sour bacteria is usually the
A:
plant equipment
B:
sugar
C:
starch
D:
soil
Answer: A
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Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
A:
Aspergillus
B:
Penicillium
C:
Citromyces
D:
All of these
Answer: D
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