Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species both (a) and (b) Saccharomyces Bacillus species Clostridium species both (a) and (b) Saccharomyces Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the any of these high acid canned foods medium acid canned foods low acid canned foods any of these high acid canned foods medium acid canned foods low acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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