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) B. coagulans none of these Saccharolytic anaerobe both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing temperature of storage all of these imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering increasing acidities of foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Micrococcus species Clostridium species Saccharomyces species Bacillus species Micrococcus species Clostridium species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
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 >4.5 <4.5 <5.3 >5.3 ANSWER DOWNLOAD EXAMIANS APP
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