Question

Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to:

Spoilage can occur from pre-canning contamination, insufficient heat treatment surviving C. botulinum, or post-processing leaks introducing microbes.

A Spoilage before canning

B Underprocessing during canning

C Leakage of contaminated water through can seams during cooling

D All of the above

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