In order to prevent growth of Clostridium botulinum, meats, ...

[LCritchfi]

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]

Answer to Question 1

d

Answer to Question 2

b