Heated Canned Foods Canned poultry is more often spoiled by Saccharomyces species Saccharolytic Clostridia than by putrefactive Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharomyces species Saccharolytic Clostridia than by putrefactive Micrococcus species putrefactive than by Saccharolytic Clostridia ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the medium acid canned foods high acid canned foods low acid canned foods any of these medium acid canned foods high acid canned foods low acid canned foods any of these 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 High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage 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 Saccharolytic anaerobe both (a) and (b) none of these B. coagulans Saccharolytic anaerobe both (a) and (b) none of these B. coagulans ANSWER DOWNLOAD EXAMIANS APP
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