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?

View solution

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

View solution

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

View solution

Q. Canned sweetened condensed milk may become thickened by

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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?

View solution

Q. Canned poultry is more often spoiled by

View solution

Q. Canned meat and fish exhibit spoilage by

View solution

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

View solution

Q. The putrifactive anaerobes grow best in the

View solution

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

View solution

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

View solution

Q. Which of the following is a food infection?

View solution

Q. The staphylococcal intoxication refers to presence of

View solution

Q. A bacterial food intoxication refers to

View solution

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

View solution

Q. Botulism is caused by the presence of toxin developed by

View solution