HEATED CANNED FOODS QUIZ

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?

High sugar content

Highly acidic medium

Plant equipment

Cooling water

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharomyces species

Saccharolytic Clostridia than by putrefactive

putrefactive than by Saccharolytic Clostridia

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Saccharomyces

both (a) and (b)

Bacillus species

Clostridium species

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Micrococcus species

Clostridium species

Bacillus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. pepo

B. stearothermophillus

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

flat sour spoilage

both (a) and (b)

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

starch

soil

plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

Bacillus

Saccharomyces

both (a) and (b)

Clostridium

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)

B. coagulans

Saccharolytic anaerobe

do not undergo spoilage by microorganisms

TRUE ANSWER : ?
YOUR ANSWER : ?

The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is

>4.5

<4.5

<5.3

>5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

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