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