HEATED CANNED FOODS QUIZ

Canned sweetened condensed milk may become thickened by

Saccharomyces species

Clostridium species

Micrococcus species

Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

both (a) and (b)

flat sour spoilage

TA spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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 : ?

Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Saccharomyces species

Saccharolytic Clostridia than by putrefactive

Micrococcus species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

the availability of oxygen

number of spores present

the pH of the juice

all of these

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

Penicillium

All of these

Aspergillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

none of these

B. coagulans

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

TA spoilage

flat sour spoilage

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

both (a) and (b)

Saccharolytic anaerobe

do not undergo spoilage by microorganisms

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned meat and fish exhibit spoilage by

Bacillus species

Clostridium species

both (a) and (b)

Saccharomyces

TRUE ANSWER : ?
YOUR ANSWER : ?

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