HEATED CANNED FOODS QUIZ

The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?

High sugar content

Highly acidic medium

Plant equipment

Cooling water

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

increasing temperature of storage

imperfection in the tinning and lacquering

TRUE ANSWER : ?
YOUR ANSWER : ?

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

flat sour spoilage

TA spoilage

both (a) and (b)

putrefaction

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned sweetened condensed milk may become thickened by

Clostridium species

Micrococcus species

Bacillus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

Sulfur stinker spoilage, caused by is uncommonly found in

any of these

high acid foods

medium acid foods

low acid foods

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. stearothermophillus

B. coagulans

B. pepo

both (a) and (b)

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

>5.3

>4.5

TRUE ANSWER : ?
YOUR ANSWER : ?

High acid foods with a pH < 3.7 undergo spoilage by

B. coagulans

do not undergo spoilage by microorganisms

Saccharolytic anaerobe

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. sporogenes

both (a) and (b)

C. butyricum

C. pasteurianum

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

high acid canned foods

low acid canned foods

any of these

medium acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

↑