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Heated Canned Foods

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

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

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Heated Canned Foods
High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe
both (a) and (b)
B. coagulans
do not undergo spoilage by microorganisms

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

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

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Heated Canned Foods
Canned poultry is more often spoiled by

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

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Heated Canned Foods
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

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

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