heated-canned-foods microbiology question and answers -Page 2

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Heated Canned Foods problems

1. 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)

2. Canned meat and fish exhibit spoilage by
Options
A. Bacillus species
B. Clostridium species
C. both (a) and (b)
D. Saccharomyces

Correct Answer: both (a) and (b)

3. The immediate source of the flat sour bacteria is usually the
Options
A. plant equipment
B. sugar
C. starch
D. soil

Correct Answer: plant equipment

4. Canned sweetened condensed milk may become thickened by
Options
A. Bacillus species
B. Clostridium species
C. Micrococcus species
D. Saccharomyces species

Correct Answer: Micrococcus species

5. 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

Correct Answer: all of these

6. 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

Correct Answer: TA spoilage

7. 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

8. 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

Correct Answer: low acid canned foods

9. 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

Correct Answer: do not undergo spoilage by microorganisms

First 2

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