HEATED CANNED FOODS QUIZ

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

<5.3

<4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

starch

plant equipment

sugar

soil

TRUE ANSWER : ?
YOUR ANSWER : ?

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

increasing acidities of foods

all of these

imperfection in the tinning and lacquering

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Bacillus species

Saccharomyces

Clostridium species

both (a) and (b)

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

High sugar content

Cooling water

Highly acidic medium

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

Bacillus

Saccharomyces

Clostridium

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

Micrococcus species

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)

Saccharolytic anaerobe

B. coagulans

do not undergo spoilage by microorganisms

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. pepo

B. coagulans

B. stearothermophillus

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 : ?

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