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

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Q. Which of the following is true to prevent botulism from smoked fish?

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Q. Salmonellois is caused by the

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Q. Group I C. botulinum strains generally includes in

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Q. The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is

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Q. Arrange the potencies of toxin in descending order of the following canned foods

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Q. The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is

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