Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species Saccharomyces both (a) and (b) Clostridium species Bacillus species Saccharomyces both (a) and (b) Clostridium 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 B. coagulans both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods any of these medium acid canned foods low acid canned foods high acid canned foods any of these medium acid canned foods low acid canned foods 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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