Low acid canned foods

- pH > 4.6 (red meats, poultry, seafood milk, corn, lima beans, meat & veggie mixtures) - thermophilic flat-sour spoilage (souring, no gas, cans remain flat): Bacillus stearothermophilus, coagulans - sulfide spoilage (odors from volatile sulfide compounds): Clostridium nigrificans, bifermentans - gaseous spoilage (gas production, swollen cans): Thermoanaerobacterium spp., Clostridium sporogenes, botulinum