HEATED CANNED FOODS QUIZ

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

both (a) and (b)

B. coagulans

Saccharolytic anaerobe

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

C. butyricum

both (a) and (b)

C. sporogenes

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

Penicillium

All of these

Citromyces

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

number of spores present

the availability of oxygen

the pH of the juice

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?

Plant equipment

High sugar content

Cooling water

Highly acidic medium

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

flat sour spoilage

putrefaction

both (a) and (b)

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 : ?

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

both (a) and (b)

putrefaction

TA spoilage

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

any of these

high acid canned foods

medium acid canned foods

low acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

soil

starch

plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

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