Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods low acid canned foods medium acid canned foods any of these high acid canned foods low acid canned foods medium acid canned foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans both (a) and (b) none of these Saccharolytic anaerobe B. coagulans both (a) and (b) none of these Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch soil sugar plant equipment starch soil sugar plant equipment ANSWER DOWNLOAD EXAMIANS APP
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. sporogenes both (a) and (b) C. pasteurianum C. butyricum C. sporogenes both (a) and (b) C. pasteurianum ANSWER DOWNLOAD EXAMIANS APP
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 >4.5 <4.5 <5.3 >5.3 >4.5 <4.5 <5.3 >5.3 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage ANSWER DOWNLOAD EXAMIANS APP
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