Heated Canned Foods 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 >5.3 <5.3 <4.5 >4.5 >5.3 <5.3 <4.5 >4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in high acid foods medium acid foods any of these low acid foods high acid foods medium acid foods any of these low acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by both (a) and (b) none of these Saccharolytic anaerobe B. coagulans both (a) and (b) none of these Saccharolytic anaerobe B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch sugar soil plant equipment starch sugar soil plant equipment ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
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