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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

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

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Heated Canned Foods
Canned poultry is more often spoiled by

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

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

sugar
starch
plant equipment
soil

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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?

High sugar content
Cooling water
Highly acidic medium
Plant equipment

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Heated Canned Foods
Canned meat and fish exhibit spoilage by

Bacillus species
Saccharomyces
Clostridium species
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
both (a) and (b)
Saccharomyces
Bacillus

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