MICROBIOLOGY OF FOODS QUIZ

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

increasing acidities of foods

imperfection in the tinning and lacquering

all of these

increasing temperature of storage

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. pasteurianum

C. butyricum

both (a) and (b)

C. sporogenes

TRUE ANSWER : ?
YOUR ANSWER : ?

Canned poultry is more often spoiled by

Saccharomyces species

Saccharolytic Clostridia than by putrefactive

Micrococcus species

putrefactive than by Saccharolytic Clostridia

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

putrefaction

TA spoilage

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

putrefaction

TA spoilage

both (a) and (b)

flat sour spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

the availability of oxygen

all of these

number of spores present

the pH of the juice

TRUE ANSWER : ?
YOUR ANSWER : ?

The immediate source of the flat sour bacteria is usually the

soil

sugar

starch

plant equipment

TRUE ANSWER : ?
YOUR ANSWER : ?

Flat sour spoilage of acid foods is caused by

B. pepo

B. coagulans

B. stearothermophillus

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Saccharolytic anaerobe

B. coagulans

none of these

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

>4.5

<5.3

<4.5

>5.3

TRUE ANSWER : ?
YOUR ANSWER : ?

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