HEATED CANNED FOODS QUIZ

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. putrifaciens

C. butyricum

both (a) and (b)

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

any of these

medium acid canned foods

low acid canned foods

high acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

Micrococcus species

Saccharolytic Clostridia than by putrefactive

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Clostridium species

both (a) and (b)

Saccharomyces

Bacillus species

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 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

>5.3

<4.5

>4.5

<5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

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

none of these

B. coagulans

Saccharolytic anaerobe

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Clostridium

Bacillus

both (a) and (b)

Saccharomyces

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Saccharomyces species

Micrococcus species

Bacillus species

Clostridium species

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)

do not undergo spoilage by microorganisms

Saccharolytic anaerobe

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

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