HEATED CANNED FOODS QUIZ

Canned meat and fish exhibit spoilage by

both (a) and (b)

Bacillus species

Clostridium species

Saccharomyces

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

B. coagulans

both (a) and (b)

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

Saccharomyces species

Micrococcus species

putrefactive than by Saccharolytic Clostridia

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

TA spoilage

putrefaction

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

high acid foods

any of these

low acid foods

medium acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

The ability of B. coagulans to grow in tomato juice depends upon the

all of these

the pH of the juice

number of spores present

the availability of oxygen

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

increasing temperature of storage

increasing acidities of foods

imperfection in the tinning and lacquering

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. pasteurianum

C. sporogenes

both (a) and (b)

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?

C. sporogenes

C. butyricum

both (a) and (b)

C. putrifaciens

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

both (a) and (b)

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

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