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Author Question: In order to prevent growth of Clostridium botulinum, meats, poultry, fish, and vegetables with a pH ... (Read 102 times)

LCritchfi

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on: Aug 19, 2018
In order to prevent growth of Clostridium botulinum, meats, poultry, fish, and vegetables with a pH higher than _____ must be canned under pressure.
 a. 1.0
  b. 2.8
  c. 3.5
  d. 4.6
  e. none of the above answers is correct

Question 2

Hot-packed canned foods are heated to at least _____ degrees F In syrup, juice, or water prior to being poured into sterilized jars.
 a. 150
  b. 170
  c. 185
  d. 212


heinisk01

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Reply #1 on: Aug 19, 2018
Answer to Question 1

d

Answer to Question 2

b


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