Correct option is C
Thermophilic bacteria thrive at higher temperatures and are the main spoilage organisms in canned foods due to the heat involved in processing and storage.
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Question
Which of the following bacteria is most active in microbial spoilage of canned foods?
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- 1)Microorganisms require moisture to grow, which is measured in the form of–
- 2)Oozing out of metacryotic liquid is a problem associated with–
- 3)Trichothecium is commonly known as–
- 4)It is by far the most widely used method for determining the number of viable cells in a food product–
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- 6)It is the science of measuring components (cells) and properties of individual cells in liquid suspension—
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