HEATED CANNED FOODS QUIZ

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 : ?

The putrifactive anaerobes grow best in the

any of these

high acid canned foods

medium acid canned foods

low acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. coagulans

B. stearothermophillus

B. pepo

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

Micrococcus species

Saccharolytic Clostridia than by putrefactive

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

TA spoilage

putrefaction

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

any of these

medium acid foods

high acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Clostridium

Saccharomyces

both (a) and (b)

Bacillus

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

>4.5

<5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

soil

plant equipment

starch

sugar

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Micrococcus species

Saccharomyces species

Bacillus species

Clostridium species

TRUE ANSWER : ?
YOUR ANSWER : ?

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