Matching: Match the food preservative on the left with an example of a spoilage organism that it would be used to control (right). 1: Phosphates 2: Lysozyme 3: Potassium Sorbate (Sorbic Acid) 4: SulfitesMatching

A

Bacillus spp. outgrowth in shelf-stable food with neutral pH

B

Yeast and mold growth in non-dairy 'cheese' with acidic pH

C

Bacterial spoilage in wine

D

Clostridium tyrobutyricum (bacteria) in cheese

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