HEATED CANNED FOODS QUIZ

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?

Highly acidic medium

High sugar content

Cooling water

Plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

flat sour spoilage

putrefaction

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

the availability of oxygen

number of spores present

the pH of the juice

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

both (a) and (b)

Saccharomyces

Bacillus species

Clostridium species

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe

do not undergo spoilage by microorganisms

both (a) and (b)

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

high acid foods

low acid foods

any of these

medium acid foods

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%?

All of these

Citromyces

Penicillium

Aspergillus

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. putrifaciens

both (a) and (b)

C. sporogenes

C. butyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Micrococcus species

Saccharolytic Clostridia than by putrefactive

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Clostridium species

Saccharomyces species

Micrococcus species

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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