Heated Canned Foods – Section 1

16. Canned meat and fish exhibit spoilage by

A. Bacillus species
B. Clostridium species
C. both (a) and (b)
D. Saccharomyces

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17. High acid foods with a pH < 3.7 undergo spoilage by

A. Saccharolytic anaerobe
B. B. coagulans
C. both (a) and (b)
D. do not undergo spoilage by microorganisms

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18. The putrefactive anaerobes grow best in the

A. low acid canned foods
B. medium acid canned foods
C. high acid canned foods
D. any of these

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19. High acid foods with a pH above 5.3 are especially subjected to

A. flat sour spoilage
B. putrefaction
C. both (a) and (b)
D. TA spoilage

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