HEATED CANNED FOODS QUIZ

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

flat sour spoilage

both (a) and (b)

putrefaction

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

Micrococcus species

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

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. butyricum

C. pasteurianum

both (a) and (b)

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Clostridium species

Saccharomyces

both (a) and (b)

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Clostridium species

Bacillus species

Saccharomyces species

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

low acid canned foods

medium acid canned foods

any of these

high acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. pepo

B. coagulans

B. stearothermophillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

none of these

Saccharolytic anaerobe

both (a) and (b)

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

Penicillium

All of these

Aspergillus

Citromyces

TRUE ANSWER : ?
YOUR ANSWER : ?

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

imperfection in the tinning and lacquering

increasing acidities of foods

all of these

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

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