Discussion
Home ‣ Microbiology ‣ Heated Canned Foods Comments
- Question
Flat sour spoilage of acid foods is caused by
Options- A. B. coagulans
- B. B. pepo
- C. both (a) and (b)
- D. B. stearothermophillus
- Correct Answer
- B. coagulans
- 1. 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
- 2. 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
- 3. Canned sweetened condensed milk may become thickened by
Options- A. Bacillus species
- B. Clostridium species
- C. Micrococcus species
- D. Saccharomyces species Discuss
- 4. The immediate source of the flat sour bacteria is usually the
Options- A. plant equipment
- B. sugar
- C. starch
- D. soil Discuss
- 5. Canned meat and fish exhibit spoilage by
Options- A. Bacillus species
- B. Clostridium species
- C. both (a) and (b)
- D. Saccharomyces Discuss
- 6. The putrifactive anaerobes grow best in the
Options- A. low acid canned foods
- B. medium acid canned foods
- C. high acid canned foods
- D. any of these Discuss
- 7. High acid foods with a pH < 3.7 undergo spoilage by
Options- A. Saccharolytic anaerobe
- B. B. coagulans
- C. both (a) and (b)
- D. do not undergo spoilage by microorganisms Discuss
- 8. Group I C. botulinum strains generally includes in
Options- A. all types of strains (proteolytic)A, B and F
- B. all types of strains (non-proteolytic) E and F
- C. all types of strains (proteolytic)C, D and F
- D. none of the above Discuss
- 9. The staphylococcal intoxication refers to presence of
Options- A. an enterotoxin
- B. neurotoxin
- C. mycotoxin
- D. All of these Discuss
- 10. The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is
Options- A. acetone
- B. acetyl coA
- C. butyric acid
- D. diacetyl Discuss
Heated Canned Foods problems
Search Results
Correct Answer: TA spoilage
Correct Answer: all of these
Correct Answer: Micrococcus species
Correct Answer: plant equipment
Correct Answer: both (a) and (b)
Correct Answer: low acid canned foods
Correct Answer: do not undergo spoilage by microorganisms
Correct Answer: all types of strains (proteolytic)A, B and F
Correct Answer: an enterotoxin
Correct Answer: diacetyl
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