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- Question
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?
Options- A. Plant equipment
- B. Cooling water
- C. Highly acidic medium
- D. High sugar content
- Correct Answer
- Cooling water
- 1. The technique first described to determine the incipient spoilage in meat was
Options- A. homogenate extract volume (HEV)
- B. agar Plate Count (APC)
- C. extract Release Volume (ERV)
- D. none of the above Discuss
- 2. Beef hams are made spongy by species of
Options- A. Rhodotorula
- B. Bacillus
- C. Pseudomonas
- D. red Bacillus Discuss
- 3. Colorless rots in eggs is caused by
Options- A. Pseudomonas alcaligenes
- B. Pseudomonas fluorescens
- C. both (a) and (b)
- D. none of these Discuss
- 4. Which of the following microorganism spoil poultry in polyethylene bags?
Options- A. Pseudomonas-achromobacter
- B. Alcaligenes
- C. hetero-fermentative species
- D. catalase negative bacteria Discuss
- 5. The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?
Options- A. Lactobacillus
- B. Leuconostoc
- C. Both (a) and (b)
- D. Pseudomonas Discuss
- 6. 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
Options- A. C. butyricum
- B. C. pasteurianum
- C. both (a) and (b)
- D. C. sporogenes Discuss
- 7. Sulfur stinker spoilage, caused by is uncommonly found in
Options- A. low acid foods
- B. medium acid foods
- C. high acid foods
- D. any of these Discuss
- 8. Canned poultry is more often spoiled by
Options- A. putrefactive than by Saccharolytic Clostridia
- B. Saccharolytic Clostridia than by putrefactive
- C. Saccharomyces species
- D. Micrococcus species Discuss
- 9. Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
Options- A. Aspergillus
- B. Penicillium
- C. Citromyces
- D. All of these Discuss
- 10. 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?
Options- A. C. sporogenes
- B. C. putrifaciens
- C. both (a) and (b)
- D. C. butyricum Discuss
Heated Canned Foods problems
Search Results
Correct Answer: extract Release Volume (ERV)
Correct Answer: Bacillus
Correct Answer: Pseudomonas alcaligenes
Correct Answer: Pseudomonas-achromobacter
Correct Answer: Both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: low acid foods
Correct Answer: putrefactive than by Saccharolytic Clostridia
Correct Answer: All of these
Correct Answer: both (a) and (b)
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