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

>5.3

<4.5

>4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

both (a) and (b)

TA spoilage

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

both (a) and (b)

Clostridium species

Saccharomyces

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Micrococcus species

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

Saccharolytic Clostridia than by putrefactive

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. sporogenes

C. putrifaciens

C. butyricum

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

low acid canned foods

any of these

high acid canned foods

medium acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. pepo

B. stearothermophillus

both (a) and (b)

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

Aspergillus

Citromyces

All of these

Penicillium

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

C. pasteurianum

C. sporogenes

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

B. coagulans

both (a) and (b)

do not undergo spoilage by microorganisms

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

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