HEATED CANNED FOODS QUIZ

The immediate source of the flat sour bacteria is usually the

plant equipment

soil

starch

sugar

TRUE ANSWER : ?
YOUR ANSWER : ?

Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

flat sour spoilage

TA spoilage

putrefaction

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

C. sporogenes

C. butyricum

C. pasteurianum

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

B. coagulans

do not undergo spoilage by microorganisms

both (a) and (b)

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH above 5.3 are especially subjected to

both (a) and (b)

flat sour spoilage

putrefaction

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

increasing acidities of foods

all of these

imperfection in the tinning and lacquering

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?

Plant equipment

High sugar content

Highly acidic medium

Cooling water

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

medium acid canned foods

low acid canned foods

high acid canned foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. stearothermophillus

B. coagulans

B. pepo

TRUE ANSWER : ?
YOUR ANSWER : ?

Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

Saccharolytic anaerobe

both (a) and (b)

none of these

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

↑