a. Canned grapefruit.
b. Fruit juice.
Canned green beans or green peas.
e. Canned tomatoes.
Thermophilic anaerobe (TA) spoilage is indicated by swelling and, commonly, by
the bursting of the container. An example of such a sporeforming microorganism
a. Clostridium thermosaccharolyticum.
b. Byssochamys fulva.
d. Bacillus stearothermophilus.
e. Bacillus cereus.
Select the change in texture that usually occurs in emulsified products and is due
to storage at high temperatures.