HEATED CANNED FOODS QUIZ

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 : ?

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

both (a) and (b)

none of these

Saccharolytic anaerobe

B. coagulans

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 : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. coagulans

B. stearothermophillus

B. pepo

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Bacillus

Clostridium

Saccharomyces

both (a) and (b)

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

<4.5

>4.5

<5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

any of these

high acid foods

low acid foods

medium acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

both (a) and (b)

putrefaction

flat sour spoilage

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 : ?

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. butyricum

C. sporogenes

both (a) and (b)

C. putrifaciens

TRUE ANSWER : ?
YOUR ANSWER : ?

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