HEATED CANNED FOODS QUIZ

High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)

do not undergo spoilage by microorganisms

B. coagulans

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

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

imperfection in the tinning and lacquering

increasing acidities of foods

increasing temperature of storage

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

flat sour spoilage

TA spoilage

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Bacillus

Saccharomyces

Clostridium

both (a) and (b)

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 : ?

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

Aspergillus

Citromyces

Penicillium

All of these

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

plant equipment

starch

soil

sugar

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

low acid canned foods

high acid canned foods

any of these

medium acid canned foods

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

<5.3

<4.5

>5.3

>4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Clostridium species

Saccharomyces

Bacillus species

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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