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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?
Bacillus
Clostridium
both (a) and (b)
Saccharomyces
Answer: Option
Explanation:
No answer description is available. Let's discuss.
12.
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
B. coagulans
Saccharolytic anaerobe
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's 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
C. butyricum
C. pasteurianum
both (a) and (b)
C. sporogenes
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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?
C. sporogenes
C. putrifaciens
both (a) and (b)
C. butyricum
Answer: Option
Explanation:
No answer description is available. Let's discuss.
15.
Canned poultry is more often spoiled by
putrefactive than by Saccharolytic Clostridia
Saccharolytic Clostridia than by putrefactive
Saccharomyces species
Micrococcus species
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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