HEATED CANNED FOODS QUIZ

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. putrifaciens

C. butyricum

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Micrococcus species

Bacillus species

Clostridium species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

flat sour spoilage

putrefaction

both (a) and (b)

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 : ?

Sulfur stinker spoilage, caused by is uncommonly found in

any of these

medium acid foods

low acid foods

high acid foods

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?

High sugar content

Highly acidic medium

Plant equipment

Cooling water

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Micrococcus species

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

Saccharolytic Clostridia than by putrefactive

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Saccharomyces

Clostridium species

Bacillus species

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

medium acid canned foods

high acid canned foods

low acid canned foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

increasing temperature of storage

increasing acidities of foods

all of these

imperfection in the tinning and lacquering

TRUE ANSWER : ?
YOUR ANSWER : ?

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