16. Canned meat and fish exhibit spoilage by

A. Bacillus species
B. Clostridium species
C. both (a) and (b)
D. Saccharomyces

17. High acid foods with a pH < 3.7 undergo spoilage by

A. Saccharolytic anaerobe
B. B. coagulans
C. both (a) and (b)
D. do not undergo spoilage by microorganisms

18. The putrefactive anaerobes grow best in the

A. low acid canned foods
B. medium acid canned foods
C. high acid canned foods
D. any of these

19. High acid foods with a pH above 5.3 are especially subjected to

A. flat sour spoilage
B. putrefaction
C. both (a) and (b)
D. TA spoilage