Microbiology - Heated Canned Foods

Exercise :: Heated Canned Foods - Section 1

  • Heated Canned Foods - Section 1
11. 

Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

A. Bacillus
B. Clostridium
C. both (a) and (b)
D. Saccharomyces

Answer: Option A

Explanation:

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

12. 

Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

A. B. coagulans
B. Saccharolytic anaerobe
C. both (a) and (b)
D. none of these

Answer: Option C

Explanation:

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

13. 

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

A. C. butyricum
B. C. pasteurianum
C. both (a) and (b)
D. C. sporogenes

Answer: Option C

Explanation:

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14. 

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?

A. C. sporogenes
B. C. putrifaciens
C. both (a) and (b)
D. C. butyricum

Answer: Option C

Explanation:

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

15. 

Canned poultry is more often spoiled by

A. putrefactive than by Saccharolytic Clostridia
B. Saccharolytic Clostridia than by putrefactive
C. Saccharomyces species
D. Micrococcus species

Answer: Option A

Explanation:

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