HEATED CANNED FOODS QUIZ

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

Clostridium

Bacillus

Saccharomyces

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

both (a) and (b)

Saccharolytic anaerobe

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

B. coagulans

both (a) and (b)

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. pepo

B. stearothermophillus

B. coagulans

both (a) and (b)

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%?

Citromyces

All of these

Penicillium

Aspergillus

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?

High sugar content

Plant equipment

Cooling water

Highly acidic medium

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

putrefactive than by Saccharolytic Clostridia

Micrococcus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

high acid canned foods

medium acid canned foods

low acid canned foods

any of these

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

both (a) and (b)

C. butyricum

C. pasteurianum

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

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

imperfection in the tinning and lacquering

all of these

increasing acidities of foods

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

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