Microbiology - Heated Canned Foods
Exercise : Heated Canned Foods - Section 1
- Heated Canned Foods - Section 1
The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?
Sulfur stinker spoilage, caused by is uncommonly found in
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
Canned sweetened condensed milk may become thickened by
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