Heated Canned Foods - Medical Science

Q1:

Canned poultry is more often spoiled by

A putrefactive than by Saccharolytic Clostridia

B Saccharolytic Clostridia than by putrefactive

C Saccharomyces species

D Micrococcus species

ANS:A - putrefactive than by Saccharolytic Clostridia

No answer description is available.