HEATED CANNED FOODS QUIZ

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 : ?

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

both (a) and (b)

Clostridium

Saccharomyces

Bacillus

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?

both (a) and (b)

C. sporogenes

C. putrifaciens

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. coagulans

both (a) and (b)

B. stearothermophillus

B. pepo

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Clostridium species

Bacillus species

both (a) and (b)

Saccharomyces

TRUE ANSWER : ?
YOUR ANSWER : ?

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

increasing acidities of foods

imperfection in the tinning and lacquering

increasing temperature of storage

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

medium acid foods

any of these

high acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

the pH of the juice

the availability of oxygen

number of spores present

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

starch

soil

plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe

B. coagulans

both (a) and (b)

do not undergo spoilage by microorganisms

TRUE ANSWER : ?
YOUR ANSWER : ?

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