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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

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

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Heated Canned Foods
The ability of B. coagulans to grow in tomato juice depends upon the

the pH of the juice
the availability of oxygen
all of these
number of spores present

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Heated Canned Foods
The immediate source of the flat sour bacteria is usually the

soil
plant equipment
starch
sugar

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Heated Canned Foods
Flat sour spoilage of acid foods is caused by

B. pepo
B. coagulans
B. stearothermophillus
both (a) and (b)

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Heated Canned Foods
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

all of these
increasing acidities of foods
imperfection in the tinning and lacquering
increasing temperature of storage

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Heated Canned Foods
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

C. sporogenes
C. pasteurianum
both (a) and (b)
C. butyricum

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