HEATED CANNED FOODS QUIZ

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

Citromyces

All of these

Penicillium

Aspergillus

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Micrococcus species

Saccharolytic Clostridia than by putrefactive

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

putrefaction

flat sour spoilage

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

any of these

medium acid canned foods

high acid canned foods

low acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

flat sour spoilage

putrefaction

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

the availability of oxygen

number of spores present

the pH of the juice

all of these

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

both (a) and (b)

C. putrifaciens

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

plant equipment

soil

sugar

starch

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Clostridium species

Micrococcus species

Bacillus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

imperfection in the tinning and lacquering

increasing acidities of foods

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

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