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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
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

B. coagulans
Saccharolytic anaerobe
both (a) and (b)
none of these

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Heated Canned Foods
The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?

Cooling water
Highly acidic medium
Plant equipment
High sugar content

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

sugar
plant equipment
soil
starch

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

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Heated Canned Foods
Sulfur stinker spoilage, caused by is uncommonly found in

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

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