In which of the following is an inspector more likely to find pink, blue, or black
Jelly, jam, or preserves.
Sulfide stinker spoilage cannot be identified by swelling of a container. In which of
the following is the inspector more likely to find this condition?
a. Canned fruit.
b. Canned meat.
d. Canned corn.
e. Canned grapefruit.
What microorganism causes fermentation in bottled sauces and in tomato
products such as catsup?
a. Bacillus stearothermophilus.
b. Saccharomyces bailii.
d. Clostridium pasteurianum.
e. Lactobacillus fructivorans.