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 Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the soil plant equipment sugar starch soil plant equipment sugar starch ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Saccharomyces species Micrococcus species Clostridium species Bacillus species Saccharomyces species Micrococcus species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods any of these low acid canned foods medium acid canned foods high acid canned foods any of these low acid canned foods medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by both (a) and (b) B. coagulans B. stearothermophillus B. pepo both (a) and (b) B. coagulans B. stearothermophillus B. pepo ANSWER DOWNLOAD EXAMIANS APP
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