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Heated Canned Foods

Heated Canned Foods
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

TA spoilage
both (a) and (b)
putrefaction
flat sour spoilage

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Heated Canned Foods
High acid foods with a pH above 5.3 are especially subjected to

flat sour spoilage
TA spoilage
putrefaction
both (a) and (b)

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Heated Canned Foods
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

Clostridium
Saccharomyces
Bacillus
both (a) and (b)

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Heated Canned Foods
The putrifactive anaerobes grow best in the

medium acid canned foods
any of these
high acid canned foods
low acid canned foods

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Heated Canned Foods
Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive
Saccharomyces species
putrefactive than by Saccharolytic Clostridia
Micrococcus species

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Heated Canned Foods
High acid foods with a pH < 3.7 undergo spoilage by

B. coagulans
both (a) and (b)
do not undergo spoilage by microorganisms
Saccharolytic anaerobe

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