LooseLeaf Benson's Microbiological Applications Laboratory Manual-Concise Version
LooseLeaf Benson's Microbiological Applications Laboratory Manual-Concise Version
14th Edition
ISBN: 9781259705236
Author: Alfred E Brown Ph.D., Heidi Smith
Publisher: McGraw-Hill Education
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Chapter 48, Problem 4SAQ
Summary Introduction

To explain: Whether any health problem occurs due to the flat sour spoilage.

Introduction: The spoilage of canned foods is caused by the action of heat-resistant, endospore-forming bacteria. They are capable to grow and produce toxins in the canned foods without any typical signs of spoilage. Flat sour, stinker spoilage, and thermophilic anaerobe (T.A.) spoilage are the most common types of food spoilage.

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LooseLeaf Benson's Microbiological Applications Laboratory Manual-Concise Version

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