HEATED CANNED FOODS QUIZ

Flat sour spoilage of acid foods is caused by

B. pepo

B. coagulans

both (a) and (b)

B. stearothermophillus

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

flat sour spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Saccharomyces

both (a) and (b)

Bacillus species

Clostridium species

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%?

Citromyces

All of these

Penicillium

Aspergillus

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?

both (a) and (b)

C. sporogenes

C. butyricum

C. putrifaciens

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

>5.3

>4.5

<4.5

<5.3

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 : ?

Sulfur stinker spoilage, caused by is uncommonly found in

high acid foods

any of these

low acid foods

medium acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

increasing acidities of foods

imperfection in the tinning and lacquering

increasing temperature of storage

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

high acid canned foods

any of these

low acid canned foods

medium acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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