ESTUDO INDEPENDENTE 13
e) DETERIORAÇÃO DE ALIMENTOS
ENLATADOS
- Justifique a afirmativa: “Alimentos
enlatados ou envasados não deveriam
sofrer deterioração microbiana, pois
são submetidos ao processamento
térmico”
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- Quais são as causas para deterioração
de enlatados ou envasados
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- Quais as origens dos estufamento em
latas e como identificar a natureza
dessa alteração
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- Cite a classe/tipo de microrganismo
que podem deteriorar alimentos
enlatados de:
- BAIXA ACIDEZ
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- ACIDOS
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- MUITO ACIDOS

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