HEATED CANNED FOODS QUIZ

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 : ?

The immediate source of the flat sour bacteria is usually the

soil

starch

sugar

plant equipment

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

<4.5

>4.5

<5.3

>5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. coagulans

both (a) and (b)

B. stearothermophillus

B. pepo

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

Micrococcus 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. putrifaciens

C. sporogenes

C. butyricum

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

both (a) and (b)

Saccharolytic anaerobe

none of these

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 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

both (a) and (b)

C. sporogenes

C. pasteurianum

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Clostridium species

both (a) and (b)

Saccharomyces

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

↑