Canned poultry spoilage — which group is more common? In commercial canning, poultry products are more frequently spoiled by which clostridial activity pattern?

Introduction / Context:
Canned meats, including poultry, are protein-rich, low-acid foods that, if underprocessed or post-contaminated, favor the outgrowth of spore-forming anaerobes. Two functional groups of Clostridium are frequently discussed in canning: putrefactive (proteolytic) and saccharolytic (carbohydrate-fermenting). Knowing which predominates in meats guides both process validation and troubleshooting.

Given Data / Assumptions:

• Food matrix: canned poultry (high protein, low acid).
• Environment: anaerobic, shelf-stable can.
• Spoilage types: putrefactive vs saccharolytic Clostridia.

Concept / Approach:
Putrefactive Clostridia (for example, C. sporogenes) hydrolyze proteins to peptides and amino acids and then deaminate/decarboxylate them, forming malodorous compounds (NH3, H2S, mercaptans, skatole, indole) plus gas. Saccharolytic Clostridia prefer carbohydrate-rich, higher-sugar matrices, producing mainly organic acids and gas. Because canned poultry provides abundant protein and relatively little fermentable sugar, proteolytic putrefaction is the more common failure mode when processing is inadequate.

Step-by-Step Solution:
Identify matrix composition: protein-dense, low acid favors proteolysis.Map spoilage route to functional group: putrefactive Clostridia dominate in meats.Select the option that states putrefactive more often than saccharolytic.

Verification / Alternative check:
Industry defect catalogs for canned meats repeatedly list proteolytic/putrefactive Clostridia as primary causes of can swell, odor, and texture breakdown in protein foods.

Why Other Options Are Wrong:

• Saccharolytic > putrefactive: Better fits carbohydrate-rich foods than meats.
• Saccharomyces / Micrococcus / Lactococcus: Aerobic or acid-sensitive organisms are not typical primary agents in sealed, low-acid, anaerobic cans.

Common Pitfalls:
Assuming all gas defects imply saccharolysis; in meats, malodor plus gas usually indicates proteolytic Clostridia.

Final Answer:
Putrefactive Clostridia rather than saccharolytic Clostridia.