HEATED CANNED FOODS QUIZ

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

Bacillus

Saccharomyces

both (a) and (b)

Clostridium

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

Saccharolytic Clostridia than by putrefactive

Micrococcus species

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 : ?

High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe

do not undergo spoilage by microorganisms

B. coagulans

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 : ?

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

both (a) and (b)

C. butyricum

C. pasteurianum

C. sporogenes

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

both (a) and (b)

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

any of these

low acid canned foods

high acid canned foods

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 : ?

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

flat sour spoilage

TA spoilage

both (a) and (b)

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

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