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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

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

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Heated Canned Foods
High acid foods with a pH above 5.3 are especially subjected to

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

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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

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

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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
>4.5
<5.3
>5.3

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Heated Canned Foods
Canned sweetened condensed milk may become thickened by

Clostridium species
Micrococcus species
Bacillus species
Saccharomyces species

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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
both (a) and (b)
TA spoilage
putrefaction

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