Jean Inman Registered Dietitian (RD) Domain 4 Practice Exam

Chemical spoilage can indeed occur in canned foods, making the statement true. This type of spoilage refers to chemical reactions that can compromise the safety, taste, color, or nutritional quality of the food. Factors such as the canning process, the food’s pH, and storage conditions all play a role in these reactions. For instance, the breakdown of certain compounds can lead to off-flavors or discoloration, and while the canning process aims to minimize these risks through heat processing and airtight sealing, it does not completely eliminate them.

Furthermore, certain metals in cans, if not properly coated or if the food is stored for extended periods, can react with the food, leading to undesirable changes. Therefore, the possibility of chemical spoilage applies universally to canned foods, regardless of the material they are stored in, making the answer true.