Q. Which of the following is true about death time curve method to sterilize canned food?

View solution

Q. Statement 1: Heat resistance of an organism is designated by the ‘c’ value.
Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

View solution

Q. There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.

View solution

Q. Between the following factors, which of the following have maximum effect on highly heat resistant spores?

View solution

Q. Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance.
Statement 2: Freezing weakens spores.

View solution

Q. Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated.
Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

View solution

Q. Artificial media weakens cultures of organisms.

View solution

Q. For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.

View solution

Q. Which of the following falls in the low acidic group?

View solution

Q. Which of the following is true about clostridium botulinum?

View solution

Q. Which of the following is true about corn?

View solution

Q. Which of the following organisms have a high resisting effect at high temperatures?

View solution

Q. Which of the following is true about clostridrium botulinum?

View solution

Q. Which of the following spore forming bacteria may lead to overcooked and degraded canned food?

View solution

Q. Thermophilic flat sour spoilage is due to _____

View solution

Q. Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.
Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

View solution

Q. Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?

View solution

Q. Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?

View solution

Q. What change in pH should be made to tomato soup to increase its preservation?

View solution

Q. Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?

View solution