Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is
A) spoilage by mesophilic bacteria.
B) thermophilic anaerobic spoilage.
C) putrefactive anaerobic spoilage.
D) caused by acid-tolerant fungi.
E) flat sour spoilage.

Question

Quizplus · Accepted Answer

Flat sour spoilage is characterized by the souring of canned foods without the production of gas, typically caused by bacteria that thrive at high temperatures and are not adequately killed off during the canning process.

Spoilage of Canned Foods Due to Inadequate Processing, NOT Accompanied