HEATED CANNED FOODS QUIZ

Flat sour spoilage of acid foods is caused by

B. stearothermophillus

B. coagulans

B. pepo

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

none of these

both (a) and (b)

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

flat sour spoilage

TA spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

low acid canned foods

medium acid canned foods

high acid canned foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

putrefaction

flat sour spoilage

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

both (a) and (b)

B. coagulans

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

soil

starch

sugar

plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

both (a) and (b)

Bacillus species

Saccharomyces

Clostridium species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

the pH of the juice

number of spores present

the availability of oxygen

TRUE ANSWER : ?
YOUR ANSWER : ?

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

increasing temperature of storage

imperfection in the tinning and lacquering

all of these

increasing acidities of foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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