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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

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

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

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

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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
Highly acidic medium
High sugar content
Cooling water

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Heated Canned Foods
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

both (a) and (b)
C. sporogenes
C. butyricum
C. pasteurianum

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Heated Canned Foods
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

imperfection in the tinning and lacquering
increasing temperature of storage
increasing acidities of foods
all of these

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Heated Canned Foods
Canned sweetened condensed milk may become thickened by

Micrococcus species
Saccharomyces species
Clostridium species
Bacillus species

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