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Heated Canned Foods

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

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

all of these
increasing temperature of storage
increasing acidities of foods
imperfection in the tinning and lacquering

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Heated Canned Foods
Canned meat and fish exhibit spoilage by

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

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Heated Canned Foods
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

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

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Heated Canned Foods
The ability of B. coagulans to grow in tomato juice depends upon the

the pH of the juice
the availability of oxygen
all of these
number of spores present

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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
<4.5
>5.3
>4.5

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