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%?

Penicillium

Aspergillus

Citromyces

All of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

putrefaction

TA spoilage

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Micrococcus species

Saccharolytic Clostridia than by putrefactive

Saccharomyces 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?

both (a) and (b)

C. sporogenes

C. putrifaciens

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

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

imperfection in the tinning and lacquering

increasing temperature of storage

all of these

increasing acidities of 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

<5.3

>5.3

>4.5

<4.5

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. pasteurianum

both (a) and (b)

C. sporogenes

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

both (a) and (b)

Saccharomyces

Clostridium species

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

starch

soil

plant equipment

sugar

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe

both (a) and (b)

B. coagulans

do not undergo spoilage by microorganisms

TRUE ANSWER : ?
YOUR ANSWER : ?

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