Q. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

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Q. 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?

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Q. Sulfur stinker spoilage, caused by is uncommonly found in

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Q. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

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Q. Canned sweetened condensed milk may become thickened by

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Q. 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

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Q. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

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Q. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

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Q. 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

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Q. 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?

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Q. Canned poultry is more often spoiled by

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Q. Canned meat and fish exhibit spoilage by

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Q. High acid foods with a pH < 3.7 undergo spoilage by

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Q. The putrifactive anaerobes grow best in the

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

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Q. Which of the following toxin causing botulism is less toxic to human beings?

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Q. Which of the following is a food infection?

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Q. The staphylococcal intoxication refers to presence of

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Q. A bacterial food intoxication refers to

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Q. The method of successful treatment of botulism prior to appearance of botulism symptoms involve administration of

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