Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species Saccharomyces Bacillus species both (a) and (b) Clostridium species Saccharomyces Bacillus species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is >5.3 <5.3 >4.5 <4.5 >5.3 <5.3 >4.5 <4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods high acid foods medium acid foods any of these low acid foods high acid foods medium acid foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia Saccharomyces species Saccharolytic Clostridia than by putrefactive Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharomyces species Saccharolytic Clostridia than by putrefactive Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
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