HEATED CANNED FOODS QUIZ

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

C. butyricum

C. pasteurianum

both (a) and (b)

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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 : ?

The putrifactive anaerobes grow best in the

medium acid canned foods

any of these

low acid canned foods

high acid canned foods

TRUE ANSWER : ?
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Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

high acid foods

any of these

medium acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

B. coagulans

both (a) and (b)

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. stearothermophillus

B. pepo

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Clostridium species

Bacillus species

Micrococcus species

Saccharomyces species

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

>4.5

<5.3

>5.3

<4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Clostridium species

Bacillus species

Saccharomyces

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

increasing temperature of storage

imperfection in the tinning and lacquering

increasing acidities of foods

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