HEATED CANNED FOODS QUIZ

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 : ?

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

Saccharolytic anaerobe

none of these

both (a) and (b)

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

B. coagulans

both (a) and (b)

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

medium acid foods

any of these

high acid foods

low acid foods

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

<5.3

>4.5

>5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

high acid canned foods

any of these

medium acid canned foods

low acid canned foods

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

Cooling water

High sugar content

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

the pH of the juice

number of spores present

the availability of oxygen

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

TA spoilage

flat sour spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

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