HEATED CANNED FOODS QUIZ

Canned sweetened condensed milk may become thickened by

Clostridium species

Saccharomyces species

Bacillus species

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. stearothermophillus

B. pepo

B. coagulans

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

both (a) and (b)

TA spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe

both (a) and (b)

do not undergo spoilage by microorganisms

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

both (a) and (b)

B. coagulans

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

medium acid foods

high acid foods

any of these

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. butyricum

C. putrifaciens

both (a) and (b)

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

putrefaction

both (a) and (b)

flat sour spoilage

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 : ?

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

Highly acidic medium

Cooling water

Plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

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