HEATED CANNED FOODS QUIZ

Canned sweetened condensed milk may become thickened by

Clostridium species

Bacillus species

Micrococcus species

Saccharomyces species

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

none of these

both (a) and (b)

B. coagulans

TRUE ANSWER : ?
YOUR ANSWER : ?

The putrifactive anaerobes grow best in the

low acid canned foods

high acid canned foods

any of these

medium acid canned foods

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TA spoilage

both (a) and (b)

flat sour spoilage

putrefaction

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)

Bacillus

Saccharomyces

Clostridium

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

sugar

soil

starch

plant equipment

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

all of these

imperfection in the tinning and lacquering

increasing temperature of storage

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

C. sporogenes

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. stearothermophillus

both (a) and (b)

B. coagulans

B. pepo

TRUE ANSWER : ?
YOUR ANSWER : ?

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