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Microbiology - Heated Canned Foods

Exercise : Heated Canned Foods - Section 1
  • Heated Canned Foods - Section 1
6.
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?
Plant equipment
Cooling water
Highly acidic medium
High sugar content
Answer: Option
Explanation:
No answer description is available. Let's discuss.
7.
Sulfur stinker spoilage, caused by is uncommonly found in
low acid foods
medium acid foods
high acid foods
any of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
8.
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
flat sour spoilage
putrefaction
both (a) and (b)
TA spoilage
Answer: Option
Explanation:
No answer description is available. Let's discuss.
9.
Canned sweetened condensed milk may become thickened by
Bacillus species
Clostridium species
Micrococcus species
Saccharomyces species
Answer: Option
Explanation:
No answer description is available. Let's discuss.
10.
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
>4.5
<4.5
>5.3
<5.3
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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