HEATED CANNED FOODS QUIZ

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. stearothermophillus

B. pepo

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

any of these

high acid foods

medium acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

plant equipment

soil

sugar

starch

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

both (a) and (b)

TA spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

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

number of spores present

all of these

the availability of oxygen

the pH of the juice

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

increasing acidities of foods

imperfection in the tinning and lacquering

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

flat sour spoilage

both (a) and (b)

TA spoilage

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?

High sugar content

Plant equipment

Cooling water

Highly acidic medium

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Saccharomyces species

Clostridium species

Micrococcus species

Bacillus species

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. sporogenes

C. butyricum

C. putrifaciens

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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