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