HEATED CANNED FOODS QUIZ

Canned sweetened condensed milk may become thickened by

Micrococcus species

Bacillus species

Clostridium species

Saccharomyces species

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

>4.5

>5.3

<5.3

<4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

Saccharomyces species

putrefactive than by Saccharolytic Clostridia

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

both (a) and (b)

flat sour spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Clostridium

both (a) and (b)

Saccharomyces

Bacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

B. coagulans

Saccharolytic anaerobe

both (a) and (b)

do not undergo spoilage by microorganisms

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. sporogenes

both (a) and (b)

C. putrifaciens

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

plant equipment

starch

soil

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

both (a) and (b)

TA spoilage

putrefaction

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 : ?

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