HEATED CANNED FOODS QUIZ

The immediate source of the flat sour bacteria is usually the

soil

sugar

starch

plant equipment

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

imperfection in the tinning and lacquering

increasing acidities of foods

increasing temperature of storage

all of these

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Canned sweetened condensed milk may become thickened by

Micrococcus species

Clostridium species

Bacillus species

Saccharomyces species

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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. pasteurianum

C. butyricum

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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

>4.5

>5.3

<4.5

<5.3

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Sulfur stinker spoilage, caused by is uncommonly found in

low acid foods

medium acid foods

high acid foods

any of these

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The putrifactive anaerobes grow best in the

medium acid canned foods

high acid canned foods

any of these

low acid canned foods

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Canned poultry is more often spoiled by

putrefactive than by Saccharolytic Clostridia

Micrococcus species

Saccharolytic Clostridia than by putrefactive

Saccharomyces species

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

all of these

number of spores present

the pH of the juice

the availability of oxygen

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

both (a) and (b)

none of these

B. coagulans

Saccharolytic anaerobe

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