Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans Saccharolytic anaerobe both (a) and (b) none of these B. coagulans Saccharolytic anaerobe both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the medium acid canned foods low acid canned foods high acid canned foods any of these medium acid canned foods low acid canned foods high acid canned foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms both (a) and (b) B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms both (a) and (b) B. coagulans Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar plant equipment soil starch sugar plant equipment soil starch ANSWER DOWNLOAD EXAMIANS APP
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