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Heated Canned Foods

Heated Canned Foods
Canned meat and fish exhibit spoilage by

Saccharomyces
Clostridium species
Bacillus species
both (a) and (b)

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Heated Canned Foods
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

Clostridium
both (a) and (b)
Bacillus
Saccharomyces

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

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

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

plant equipment
soil
sugar
starch

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Heated Canned Foods
Canned sweetened condensed milk may become thickened by

Clostridium species
Bacillus species
Saccharomyces species
Micrococcus species

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

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

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