Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
A) spoilage by mesophilic bacteria.
B) thermophilic anaerobic spoilage.
C) caused by acid-tolerant fungi.
D) putrefactive anaerobic spoilage.
E) flat sour spoilage.

Question

Quizplus · Accepted Answer

Thermophilic anaerobic spoilage is characterized by the spoilage of canned foods stored at high temperatures, often accompanied by gas production, due to the growth of thermophilic (heat-loving) anaerobic bacteria.

Spoilage of Canned Foods Stored at High Temperatures, Accompanied by Gas