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- Question
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
- Correct Answer
- both (a) and (b)
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. 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 Discuss
- 6. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
Options- A. increasing acidities of foods
- B. increasing temperature of storage
- C. imperfection in the tinning and lacquering
- D. all of these Discuss
- 7. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
Options- A. Bacillus
- B. Clostridium
- C. both (a) and (b)
- D. Saccharomyces Discuss
- 8. 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
Options- A. >4.5
- B. <4.5
- C. >5.3
- D. <5.3 Discuss
- 9. High acid foods with a pH above 5.3 are especially subjected to
Options- A. flat sour spoilage
- B. putrefaction
- C. both (a) and (b)
- D. TA spoilage Discuss
- 10. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
Options- A. B. coagulans
- B. Saccharolytic anaerobe
- C. both (a) and (b)
- D. none of these Discuss
Heated Canned Foods problems
Search Results
Correct Answer: All of these
Correct Answer: putrefactive than by Saccharolytic Clostridia
Correct Answer: low acid foods
Correct Answer: both (a) and (b)
Correct Answer: Cooling water
Correct Answer: all of these
Correct Answer: Bacillus
Correct Answer: >4.5
Correct Answer: both (a) and (b)
Correct Answer: both (a) and (b)
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