. Canned poultry is more often spoiled by Options: A . &nbspputrefactive than by Saccharolytic Clostridia B . &nbspSaccharolytic Clostridia than by putrefactive C . &nbspSaccharomyces species D . &nbspMicrococcus species

. Canned poultry is more often spoiled by

Question

. Canned poultry is more often spoiled by

Options:

A . putrefactive than by Saccharolytic Clostridia

B . Saccharolytic Clostridia than by putrefactive

C . Saccharomyces species

D . Micrococcus species

Answer: Option A

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Question 1. . Canned meat and fish exhibit spoilage by....

Question 2. . High acid foods with a pH < 3.7 undergo spoilage by....

Question 3. . High acid foods with a pH above 5.3 are especially subjected to....

Question 4. . The putrifactive anaerobes grow best in the....

Question 5. . Canned meat and fish exhibit spoilage by....

Question 6. . Canned poultry is more often spoiled by....

Question 7. . High acid foods with a pH < 3.7 undergo spoilage by....

Question 8. . The putrifactive anaerobes grow best in the....

Question 9. . High acid foods with a pH above 5.3 are especially subjected to....

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