Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species Saccharomyces both (a) and (b) Bacillus species Clostridium species Saccharomyces both (a) and (b) Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms Saccharolytic anaerobe both (a) and (b) B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the medium acid canned foods high acid canned foods low acid canned foods any of these medium acid canned foods high acid canned foods low acid canned foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage ANSWER DOWNLOAD EXAMIANS APP
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