HEATED CANNED FOODS QUIZ

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

both (a) and (b)

flat sour spoilage

putrefaction

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

flat sour spoilage

putrefaction

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)

Saccharolytic anaerobe

B. coagulans

do not undergo spoilage by microorganisms

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

both (a) and (b)

Clostridium

Saccharomyces

Bacillus

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. butyricum

C. putrifaciens

C. sporogenes

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

both (a) and (b)

C. sporogenes

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 : ?

Sulfur stinker spoilage, caused by is uncommonly found in

any of these

high acid foods

low acid foods

medium acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharolytic Clostridia than by putrefactive

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

both (a) and (b)

B. coagulans

B. pepo

B. stearothermophillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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