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Heated Canned Foods

Heated Canned Foods
Canned meat and fish exhibit spoilage by

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

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

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

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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

>5.3
<4.5
>4.5
<5.3

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Heated Canned Foods
Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive
Saccharomyces species
putrefactive than by Saccharolytic Clostridia
Micrococcus species

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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
Canned sweetened condensed milk may become thickened by

Saccharomyces species
Micrococcus species
Clostridium species
Bacillus species

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MORE MCQ ON Heated Canned Foods

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