Microbiology - Heated Canned Foods - Discussion

Discussion Forum : Heated Canned Foods - Section 1 (Q.No. 12)

Heated Canned Foods

12.

Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

B. coagulans

Saccharolytic anaerobe

both (a) and (b)

none of these

Answer: Option

Explanation:

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