A rich/enhanced/artificial culture supports any organism colony for a very limited time although the heat resistant properties of the organism grown in this condition might be highly advanced. Hence, a mediocre level environment should be chosen to get both optimal properties.

Plant and animal tissues fall under the low acidic group. Manufactured items are medium acidic. Fruits are acidic and jams and jellies are highly acidic.

Thermophilic flat sour spoilage is due to equipment or ingredients.

Thermoduric organisms have a high resisting effect at high temperatures.

All of the mentioned is true about clostridrium botulinum.

All of the mentioned is true about corn.

Thermophilic flat sour spoilage generally doesn’t take place at home. Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

All of the mentioned is true about clostridium botulinum.

Thermophiles are present at high temperatures and hence to kill those at that temperatures might lead to overcooked and degraded canned food.

A good example would be- soil organism last on a contaminated tissue for 7 years but only for 3 months on artificial ones.