Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the 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 high acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Bacillus species Saccharomyces species Micrococcus species Clostridium species Bacillus species Saccharomyces species Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the all of these number of spores present the pH of the juice the availability of oxygen all of these number of spores present the pH of the juice the availability of oxygen ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in high acid foods medium acid foods any of these low acid foods high acid foods medium acid foods any of these low acid foods 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 >4.5 <4.5 <5.3 >5.3 >4.5 <4.5 <5.3 ANSWER DOWNLOAD EXAMIANS APP
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