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HEATED CANNED FOODS QUIZ

High acid foods with a pH < 3.7 undergo spoilage by

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

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

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

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Flat sour spoilage of acid foods is caused by

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

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The immediate source of the flat sour bacteria is usually the

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The putrifactive anaerobes grow best in the

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The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is

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Canned meat and fish exhibit spoilage by

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