HEATED CANNED FOODS QUIZ

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

the availability of oxygen

all of these

number of spores present

the pH of the juice

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Clostridium species

both (a) and (b)

Saccharomyces

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

increasing acidities of foods

imperfection in the tinning and lacquering

increasing temperature of storage

all of these

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)

Bacillus

Clostridium

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. sporogenes

C. pasteurianum

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

any of these

low acid foods

medium acid foods

high acid 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 : ?

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?

Cooling water

Highly acidic medium

Plant equipment

High sugar content

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Micrococcus species

Clostridium species

Bacillus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

flat sour spoilage

both (a) and (b)

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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