In order to prevent growth of Clostridium botulinum, meats, poultry, fish, and vegetables with a pH higher than _____ must be canned under pressure.
A) 1.0
B) 2.8
C) 3.5
D) 4.6
E) none of the above answers is correct
Correct Answer:
Verified
Q1: Which of the following statements is false?
A)
Q2: Hot-packed canned foods are heated to at
Q5: Two major factors that spoil food are
Q5: In which of the following drying methods
Q6: Potatoes and carrots are often blanched prior
Q7: Which of the following enzymes is/are involved
Q8: The prime biological factors involved in food
Q9: Canning is a _-step process.
A) one
B) two
C)
Q10: Molds
A) prefer low-sugar foods.
B) produce a bloom
Q19: The foods most susceptible to food spoilage
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