Discussion
Home ‣ Microbiology ‣ Heated Canned Foods Comments
- Question
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
- Correct Answer
- Bacillus
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. 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
- 6. 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
- 7. 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
- 8. 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
- 9. Canned meat and fish exhibit spoilage by
Options- A. Bacillus species
- B. Clostridium species
- C. both (a) and (b)
- D. Saccharomyces Discuss
- 10. The immediate source of the flat sour bacteria is usually the
Options- A. plant equipment
- B. sugar
- C. starch
- D. soil Discuss
Heated Canned Foods problems
Search Results
Correct Answer: all of these
Correct Answer: both (a) and (b)
Correct Answer: All of these
Correct Answer: putrefactive than by Saccharolytic Clostridia
Correct Answer: low acid foods
Correct Answer: >4.5
Correct Answer: both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: plant equipment
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