Heated Canned Foods Questions

• 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?
• 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
• Sulfur stinker spoilage, caused by is uncommonly found in
• Canned poultry is more often spoiled by
• Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
• 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?
• The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
• Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
• 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
• High acid foods with a pH above 5.3 are especially subjected to
• Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
• Canned meat and fish exhibit spoilage by
• The immediate source of the flat sour bacteria is usually the
• Canned sweetened condensed milk may become thickened by
• The ability of B. coagulans to grow in tomato juice depends upon the
• Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
• Flat sour spoilage of acid foods is caused by
• The putrifactive anaerobes grow best in the
• High acid foods with a pH < 3.7 undergo spoilage by