HEATED CANNED FOODS QUIZ

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

the availability of oxygen

the pH of the juice

number of spores present

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe

B. coagulans

do not undergo spoilage by microorganisms

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

plant equipment

starch

soil

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

Penicillium

All of these

Citromyces

Aspergillus

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Micrococcus species

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

Saccharolytic Clostridia than by putrefactive

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Bacillus species

Clostridium species

both (a) and (b)

Saccharomyces

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. butyricum

C. sporogenes

C. putrifaciens

both (a) and (b)

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 : ?

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

TA spoilage

putrefaction

both (a) and (b)

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. stearothermophillus

B. pepo

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

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