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?

A. Plant equipment
B. Cooling water
C. Highly acidic medium
D. High sugar content

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

7. 

Sulfur stinker spoilage, caused by is uncommonly found in

A. low acid foods
B. medium acid foods
C. high acid foods
D. any of these

Answer: Option A

Explanation:

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8. 

Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

A. flat sour spoilage
B. putrefaction
C. both (a) and (b)
D. TA spoilage

Answer: Option D

Explanation:

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9. 

Canned sweetened condensed milk may become thickened by

A. Bacillus species
B. Clostridium species
C. Micrococcus species
D. Saccharomyces species

Answer: Option C

Explanation:

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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

A. >4.5
B. <4.5
C. >5.3
D. <5.3

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.