What condition is typically a sign of bacterial spoilage in canned goods?

In the context of canned goods, the presence of any of the conditions listed can indicate bacterial spoilage. Each of these terms relates to observable signs that the product inside the can may be compromised.

The term "Flipper" often refers to the phenomenon where the can bulges or distorts due to gas production from bacterial activity, suggesting that the contents are spoiled. "Springer" can describe a situation where the can's lid pops upward or a pressure build-up occurs, indicating anaerobic bacterial growth inside the can, leading to spoilage. "Sweller" describes a similar deformation of the can, where swelling occurs due to the expansion of gases produced by bacterial metabolism.

Since all three terms represent variations of the same issue—deformation and pressure due to bacterial spoilage—all are correct indicators of a potential problem with canned goods. Thus, the selection of all of the above is accurate, because they all signify that the can may not be safe for consumption due to bacterial spoilage.