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Heated Canned Foods

Heated Canned Foods
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

none of these
both (a) and (b)
B. coagulans
Saccharolytic anaerobe

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Heated Canned Foods
High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)
B. coagulans
do not undergo spoilage by microorganisms
Saccharolytic anaerobe

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Heated Canned Foods
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?

Plant equipment
Cooling water
Highly acidic medium
High sugar content

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Heated Canned Foods
The immediate source of the flat sour bacteria is usually the

plant equipment
starch
sugar
soil

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Heated Canned Foods
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

flat sour spoilage
TA spoilage
putrefaction
both (a) and (b)

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Heated Canned Foods
Sulfur stinker spoilage, caused by is uncommonly found in

high acid foods
any of these
medium acid foods
low acid foods

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