Heated Canned Foods Flat sour spoilage of acid foods is caused by B. stearothermophillus B. coagulans both (a) and (b) B. pepo B. stearothermophillus B. coagulans both (a) and (b) B. pepo ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to 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 sweetened condensed milk may become thickened by Saccharomyces species Micrococcus species Clostridium species Bacillus species Saccharomyces species Micrococcus species Clostridium species Bacillus 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 >5.3 <4.5 <5.3 >4.5 >5.3 <4.5 <5.3 >4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the medium acid canned foods any of these low acid canned foods high acid canned foods medium acid canned foods any of these low acid canned foods high acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo flat sour spoilage TA spoilage both (a) and (b) putrefaction flat sour spoilage TA spoilage both (a) and (b) putrefaction ANSWER DOWNLOAD EXAMIANS APP
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