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MCQs

Total Questions : 43 | Page 5 of 5 pages
Question 41. . High acid foods with a pH < 3.7 undergo spoilage by
  1.    Saccharolytic anaerobe
  2.    B. coagulans
  3.    both (a) and (b)
  4.    do not undergo spoilage by microorganisms
 Discuss Question
Answer: Option D. -> do not undergo spoilage by microorganisms
Question 42. . The putrifactive anaerobes grow best in the
  1.    low acid canned foods
  2.    medium acid canned foods
  3.    high acid canned foods
  4.    any of these
 Discuss Question
Answer: Option A. -> low acid canned foods
Question 43. . High acid foods with a pH above 5.3 are especially subjected to
  1.    flat sour spoilage
  2.    putrefaction
  3.    both (a) and (b)
  4.    TA spoilage
 Discuss Question
Answer: Option C. -> both (a) and (b)

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