Answer:
Answer is D
Explanation: Experiments in food industry have demonstrated that <u><em>Clostridium botulinum</em></u> spores are highly resistant to radiation, so then <em><u>Clostridium botilinum</u></em> in canned food,must be controlled by high temperatures (around 120 Celsius degrees)or acid pH (lower than 4,7) in canned food.
They lowered the risk of food being over/undercooked
I belieive it is lactid acid fermentation or Option A
The answer is accurate
hope i helped (:
