HEATED CANNED FOODS QUIZ

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

>5.3

<4.5

<5.3

>4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

medium acid foods

high acid foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

starch

plant equipment

soil

sugar

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. sporogenes

C. butyricum

C. pasteurianum

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

Aspergillus

Penicillium

Citromyces

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

do not undergo spoilage by microorganisms

B. coagulans

both (a) and (b)

Saccharolytic anaerobe

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

both (a) and (b)

B. coagulans

none of these

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 : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. coagulans

B. stearothermophillus

B. pepo

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

flat sour spoilage

putrefaction

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

↑