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Heated Canned Foods

Heated Canned Foods
Flat sour spoilage of acid foods is caused by

B. stearothermophillus
B. coagulans
both (a) and (b)
B. pepo

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Heated Canned Foods
Canned sweetened condensed milk may become thickened by

Clostridium species
Saccharomyces species
Bacillus species
Micrococcus species

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Heated Canned Foods
Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?

both (a) and (b)
C. putrifaciens
C. sporogenes
C. butyricum

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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

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

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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

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Heated Canned Foods
Canned meat and fish exhibit spoilage by

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

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