HEATED CANNED FOODS QUIZ

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

number of spores present

the availability of oxygen

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. putrifaciens

both (a) and (b)

C. butyricum

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

Micrococcus species

Saccharolytic Clostridia than by putrefactive

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

TA spoilage

putrefaction

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. pepo

B. coagulans

B. stearothermophillus

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

B. coagulans

Saccharolytic anaerobe

none of these

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

putrefaction

TA spoilage

flat sour 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?

Plant equipment

Highly acidic medium

High sugar content

Cooling water

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

high acid foods

medium acid foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Saccharomyces

both (a) and (b)

Bacillus species

Clostridium species

TRUE ANSWER : ?
YOUR ANSWER : ?

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