Q1. The Temperatures Used For Canning Foods Ranges From ______________ ?
A) 0-20 °C
B) 20-60 °C
C) 60-100 °C
D) 100-121 °C
ANSWER – D) 100-121°C
The Temperatures Used For Canning Foods Ranges From 100 Degrees C For High-Acid Foods To 121 Degrees C For Low-Acid Foods.
Q2. In The High-Temperature Short-Time (HTST) Method Of Pasteurization, Milk Is Exposed To A Temperature Of _________?
ANSWER C) 161°F
The HTST Process Employs Equipment Capable Of Exposing Milk To A Temperature Of 161 Degrees F (71.7°C For 15 Secs.
Q3. Which Of The Following Microorganism Survive At -9 To -17 Degree C?
C) Bacilli
ANSWER – A) Salmonella
Species Of Salmonella Survive For Longer Periods Of Time At -9 To -17 Degree C Which Is Unlike The Situation In Which Microbial Count Of Most Frozen Foods Decreases During Storage.
Q4. Which Of The Following Microorganism Is Eliminated In Canned Foods?
B) Coxiella Burnetii
D) Lactobacillus
ANSWER – C) Clostridium Botulinum
The Most Important Organism To Be Eliminated In Canned Foods Is The Spore-Forming Anaerobe Clostridium Botulinum, Which Is Capable Of Producing A Very Potent Lethal Toxin.
Q5. Is Phosphatase Enzyme Present In Milk Is Destroyed In Which Of The Following Processes?
ANSWER – D) Pasteurization
Phosphatase Is An Enzyme Present In Raw Milk And In Many Tissues That Are Destroyed By Adequate Pasteurization.