Discussion
Home ‣ Microbiology ‣ Heated Canned Foods Comments
- Question
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
- Correct Answer
- both (a) and (b)
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. 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
- 6. Canned meat and fish exhibit spoilage by
Options- A. Bacillus species
- B. Clostridium species
- C. both (a) and (b)
- D. Saccharomyces Discuss
- 7. The immediate source of the flat sour bacteria is usually the
Options- A. plant equipment
- B. sugar
- C. starch
- D. soil Discuss
- 8. Canned sweetened condensed milk may become thickened by
Options- A. Bacillus species
- B. Clostridium species
- C. Micrococcus species
- D. Saccharomyces species Discuss
- 9. The ability of B. coagulans to grow in tomato juice depends upon the
Options- A. number of spores present
- B. the availability of oxygen
- C. the pH of the juice
- D. all of these Discuss
- 10. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
Options- A. flat sour spoilage
- B. putrefaction
- C. both (a) and (b)
- D. TA spoilage Discuss
Heated Canned Foods problems
Search Results
Correct Answer: both (a) and (b)
Correct Answer: >4.5
Correct Answer: Bacillus
Correct Answer: all of these
Correct Answer: both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: plant equipment
Correct Answer: Micrococcus species
Correct Answer: all of these
Correct Answer: TA spoilage
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