HEATED CANNED FOODS QUIZ

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

both (a) and (b)

TA spoilage

flat sour spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Bacillus

both (a) and (b)

Clostridium

Saccharomyces

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

B. coagulans

both (a) and (b)

Saccharolytic anaerobe

do not undergo spoilage by microorganisms

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Saccharolytic Clostridia than by putrefactive

Micrococcus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

increasing temperature of storage

imperfection in the tinning and lacquering

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 : ?

Canned sweetened condensed milk may become thickened by

Bacillus species

Micrococcus species

Clostridium species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

the pH of the juice

the availability of oxygen

number of spores present

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. pasteurianum

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

soil

starch

sugar

plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

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