HEATED CANNED FOODS QUIZ

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

putrefaction

TA spoilage

flat sour 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?

Saccharomyces

both (a) and (b)

Clostridium

Bacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. pepo

both (a) and (b)

B. coagulans

B. stearothermophillus

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

putrefactive than by Saccharolytic Clostridia

Micrococcus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

high acid canned foods

low acid canned foods

medium acid canned foods

any of these

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?

Highly acidic medium

High sugar content

Cooling water

Plant equipment

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. sporogenes

both (a) and (b)

C. pasteurianum

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

high acid foods

medium acid foods

low acid foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

Saccharolytic anaerobe

none of these

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

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

increasing acidities of foods

imperfection in the tinning and lacquering

all of these

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

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