HEATED CANNED FOODS QUIZ

Canned poultry is more often spoiled by

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

Saccharolytic Clostridia than by putrefactive

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

B. coagulans

Saccharolytic anaerobe

none of these

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?

Saccharomyces

both (a) and (b)

Clostridium

Bacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

both (a) and (b)

TA spoilage

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

both (a) and (b)

C. butyricum

C. pasteurianum

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)

Saccharolytic anaerobe

B. coagulans

do not undergo spoilage by microorganisms

TRUE ANSWER : ?
YOUR ANSWER : ?

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

<4.5

>5.3

>4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

medium acid canned foods

any of these

low acid canned foods

high acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

TA spoilage

both (a) and (b)

putrefaction

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. putrifaciens

C. sporogenes

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

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