Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Bacillus species Micrococcus species Saccharomyces species Clostridium species Bacillus species Micrococcus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo both (a) and (b) putrefaction flat sour spoilage TA spoilage both (a) and (b) putrefaction flat sour spoilage TA spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharomyces species Saccharolytic Clostridia than by putrefactive Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharomyces species Saccharolytic Clostridia than by putrefactive ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe both (a) and (b) B. coagulans none of these Saccharolytic anaerobe both (a) and (b) B. coagulans none of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. pepo B. stearothermophillus both (a) and (b) B. coagulans B. pepo B. stearothermophillus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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