HEATED CANNED FOODS QUIZ

Sulfur stinker spoilage, caused by is uncommonly found in

medium acid foods

high acid foods

low acid foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

both (a) and (b)

TA spoilage

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

B. coagulans

both (a) and (b)

do not undergo spoilage by microorganisms

Saccharolytic anaerobe

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

C. sporogenes

C. butyricum

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

none of these

B. coagulans

both (a) and (b)

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

Micrococcus species

Saccharolytic Clostridia than by putrefactive

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

TA spoilage

flat sour spoilage

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?

Clostridium

Bacillus

Saccharomyces

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. pepo

B. coagulans

B. stearothermophillus

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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