Heated Canned Foods
:: Home > Microbiology > Heated Canned Foods
|
High acid foods
with a pH < 3.7 undergo spoilage by__________
a.
Saccharolytic anaerobe
b. B.
coagulans
c. both (a)
and (b)
d. do not undergo spoilage by
microorganisms
The putrifactive
anaerobes grow best in the__________
a. Low acid canned foods
b. Medium
acid canned foods
c. High
acid canned foods
d. Any of
these
High acid foods
with a pH above 5.3 are especially subjected to__________
a. Flat
sour spoilage
b.
Putrefaction
c. Both (a) and (b)
d. TA
spoilage
Flat sour spoilage
of acid foods is caused by__________
a. B. coagulans
b. B. pepo
c. both (a)
and (b)
d. B.
stearothermophillus
The most important
kind of chemical spoilage of canned foods is the hydrogen swell which is
favored by__________
a. Increasing
acidities of foods
b. Increasing
temperature of storage
c. Imperfection
in the tinning and lacquering
d. All of these
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?
a. Plant
equipment
b. Cooling water
c. Highly
acidic medium
d. High
sugar content
Sulfur stinker
spoilage, caused by is uncommonly found in__________
a. Low acid foods
b. Medium
acid foods
c. High
acid foods
d. Any of
these
Medium acid foods
with a pH between 5.3 and 4.5 are likely to undergo__________
a. Flat
sour spoilage
b. Putrefaction
c. Both (a)
and (b)
d. TA spoilage
Which of the
following strain(s), that grow in the jellies and candid fruits, are able to
grow in sugar concentration upto 67.5%?
a.
Aspergillus
b.
Penicillium
c.
Citromyces
d. All of these
The immediate
source of the flat sour bacteria is usually the__________
a. Plant equipment
b. Sugar
c. Starch
d. Soil
The ability of B.
coagulans to grow in tomato juice depends upon the__________
a. Number
of spores present
b. The
availability of oxygen
c. The pH
of the juice
d. All of these
Acid foods with a
pH between 4.5 and 3.7 usually are spoiled by__________
a. B.
coagulans
b. Saccharolytic
anaerobe
c. Both (a) and (b)
d. None of
these
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__________
a. C.
butyricum
b. C.
pasteurianum
c. both (a) and (b)
d. C.
sporogenes
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?
a. C.
sporogenes
b. C.
putrifaciens
c. both (a) and (b)
d. C.
butyricum
Canned poultry is
more often spoiled by__________
a. Putrefactive than by
Saccharolytic Clostridia
b. Saccharolytic
Clostridia than by putrefactive
c. Saccharomyces
species
d. Micrococcus
species
Canned sweetened
condensed milk may become thickened by__________
a. Bacillus
species
b.
Clostridium species
c. Micrococcus species
d.
Saccharomyces species
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__________
a. >4.5
b. <4.5
c. >5.3
d. <5.3
Which of the
following species can cause bitterness, acidity and curdling in canned milk,
cream and evaporated milk?
a. Bacillus
b.
Clostridium
c. both (a)
and (b)
d.
Saccharomyces
Canned meat and
fish exhibit spoilage by__________
a. Bacillus
species
b. Clostridium
species
c. Both (a) and (b)
d. Saccharomyces