HEATED CANNED FOODS QUIZ

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

all of these

imperfection in the tinning and lacquering

increasing acidities of foods

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

TA spoilage

putrefaction

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

<4.5

>4.5

<5.3

>5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

the pH of the juice

number of spores present

the availability of oxygen

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 : ?

Canned meat and fish exhibit spoilage by

Clostridium species

Bacillus species

both (a) and (b)

Saccharomyces

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

high acid canned foods

medium acid canned foods

low acid canned foods

any of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

Saccharomyces species

Micrococcus species

putrefactive than by Saccharolytic Clostridia

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 : ?

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