WBCHSE HS Vocational Food Processing Practice Questions - West Bengal Council Of Higher Secondary Education Class 12 Vocational Food Processing Exam

What thermal preservation standard is targeted in commercial canning of low-acid foods (pH > 4.5)?

12D reduction of Clostridium botulinum spores 1D elimination of yeast cells 5D destruction of Lactobacillus acidophilus 100D inactivation of peroxidase enzymes

Correct Answer:

12D reduction of Clostridium botulinum spores

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