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Microbiology Objective Questions { Heated Canned Foods }



1. 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
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2. The immediate source of the flat sour bacteria is usually the
A.plant equipment
B.sugar
C.starch
D.soil
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3. 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
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4. Flat sour spoilage of acid foods is caused by
A.B. coagulans
B.B. pepo
C.both (a) and (b)
D.B. stearothermophillus
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5. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
A.increasing acidities of foods
B.increasing temperature of storage
C.imperfection in the tinning and lacquering
D.all of these
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6. 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?
A.Plant equipment
B.Cooling water
C.Highly acidic medium
D.High sugar content
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7. Sulfur stinker spoilage, caused by is uncommonly found in
A.low acid foods
B.medium acid foods
C.high acid foods
D.any of these
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