HEATED CANNED FOODS QUIZ

Canned meat and fish exhibit spoilage by

Saccharomyces

both (a) and (b)

Bacillus species

Clostridium species

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

Saccharolytic anaerobe

B. coagulans

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

B. coagulans

both (a) and (b)

none of these

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Micrococcus species

Saccharomyces species

Clostridium species

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Micrococcus species

Saccharomyces species

Saccharolytic Clostridia than by putrefactive

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

TA spoilage

flat sour spoilage

both (a) and (b)

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

C. sporogenes

both (a) and (b)

C. butyricum

C. pasteurianum

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

<4.5

<5.3

>5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?

C. butyricum

C. putrifaciens

both (a) and (b)

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. coagulans

both (a) and (b)

B. pepo

B. stearothermophillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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