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Microbiology - Heated Canned Foods

Exercise : Heated Canned Foods - Section 1
  • Heated Canned Foods - Section 1
16.
Canned meat and fish exhibit spoilage by
Bacillus species
Clostridium species
both (a) and (b)
Saccharomyces
Answer: Option
Explanation:
No answer description is available. Let's discuss.
17.
High acid foods with a pH < 3.7 undergo spoilage by
Saccharolytic anaerobe
B. coagulans
both (a) and (b)
do not undergo spoilage by microorganisms
Answer: Option
Explanation:
No answer description is available. Let's discuss.
18.
The putrifactive anaerobes grow best in the
low acid canned foods
medium acid canned foods
high acid canned foods
any of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
19.
High acid foods with a pH above 5.3 are especially subjected to
flat sour spoilage
putrefaction
both (a) and (b)
TA spoilage
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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