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

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Heated Canned Foods
Canned sweetened condensed milk may become thickened by

Micrococcus species
Clostridium species
Bacillus species
Saccharomyces species

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

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

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

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

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Heated Canned Foods
Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

All of these
Penicillium
Aspergillus
Citromyces

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Heated Canned Foods
The putrifactive anaerobes grow best in the

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

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