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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

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

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Heated Canned Foods
Canned sweetened condensed milk may become thickened by

Micrococcus species
Bacillus species
Saccharomyces species
Clostridium species

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

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

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Heated Canned Foods
Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?

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

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Heated Canned Foods
Flat sour spoilage of acid foods is caused by

B. pepo
B. coagulans
B. stearothermophillus
both (a) and (b)

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Heated Canned Foods
The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is

>4.5
<5.3
>5.3
<4.5

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