Discussion
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- Question
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
- Correct Answer
- >4.5
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. 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
- 6. 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
- 7. 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
- 8. Canned meat and fish exhibit spoilage by
Options- A. Bacillus species
- B. Clostridium species
- C. both (a) and (b)
- D. Saccharomyces Discuss
- 9. The immediate source of the flat sour bacteria is usually the
Options- A. plant equipment
- B. sugar
- C. starch
- D. soil Discuss
- 10. Canned sweetened condensed milk may become thickened by
Options- A. Bacillus species
- B. Clostridium species
- C. Micrococcus species
- D. Saccharomyces species Discuss
Heated Canned Foods problems
Search Results
Correct Answer: Bacillus
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: both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: plant equipment
Correct Answer: Micrococcus species
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