HEATED CANNED FOODS QUIZ

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. sporogenes

both (a) and (b)

C. butyricum

C. putrifaciens

TRUE ANSWER : ?
YOUR ANSWER : ?

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

none of these

B. coagulans

both (a) and (b)

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

starch

sugar

soil

plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

B. coagulans

Saccharolytic anaerobe

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Bacillus species

Saccharomyces species

Clostridium species

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

the availability of oxygen

number of spores present

the pH of the juice

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Bacillus

Saccharomyces

Clostridium

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?

Highly acidic medium

Cooling water

Plant equipment

High sugar content

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 : ?

Canned meat and fish exhibit spoilage by

Saccharomyces

Clostridium species

Bacillus species

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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