HEATED CANNED FOODS QUIZ

High acid foods with a pH < 3.7 undergo spoilage by

Saccharolytic anaerobe

do not undergo spoilage by microorganisms

B. coagulans

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

both (a) and (b)

flat sour spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Saccharomyces

Clostridium species

Bacillus species

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

plant equipment

soil

starch

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

number of spores present

all of these

the availability of oxygen

the pH of the juice

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?

Plant equipment

Cooling water

High sugar content

Highly acidic medium

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

flat sour spoilage

TA spoilage

both (a) and (b)

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. butyricum

C. pasteurianum

C. sporogenes

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

high acid canned foods

low acid canned foods

medium acid canned foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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