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 : ?

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

putrefaction

both (a) and (b)

flat sour spoilage

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

none of these

Saccharolytic anaerobe

B. coagulans

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 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?

Plant equipment

Highly acidic medium

Cooling water

High sugar content

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 : ?

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

flat sour spoilage

both (a) and (b)

putrefaction

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

The ability of B. coagulans to grow in tomato juice depends upon the

the pH of the juice

the availability of oxygen

all of these

number of spores present

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%?

All of these

Citromyces

Aspergillus

Penicillium

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

medium acid canned foods

low acid canned foods

any of these

high acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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