HEATED CANNED FOODS QUIZ

Canned meat and fish exhibit spoilage by

Bacillus species

both (a) and (b)

Clostridium species

Saccharomyces

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 : ?

Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Saccharolytic Clostridia than by putrefactive

Saccharomyces species

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharomyces

both (a) and (b)

Bacillus

Clostridium

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

both (a) and (b)

TA spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

plant equipment

soil

starch

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

both (a) and (b)

putrefaction

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

medium acid canned foods

high acid canned foods

low acid canned foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Clostridium species

Saccharomyces species

Bacillus species

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

increasing acidities of foods

all of these

imperfection in the tinning and lacquering

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

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