Heated Canned Foods – Section 1

1. Which of the following strain(s), that grow in the jellies and candied fruits, are able to grow in sugar concentration up to 67.5%?

A. Aspergillus
B. Penicillium
C. Citromyces
D. All of these

Correct Answer: D. All of these

2. The immediate source of the flat sour bacteria is usually the

A. plant equipment
B. sugar
C. starch
D. soil

Correct Answer: A. plant equipment

3. The ability of B. coagulans to grow in tomato juice depends upon the

A. number of spores present
B. the availability of oxygen
C. the pH of the juice
D. all of these

Correct Answer: D. all of these

4. Flat sour spoilage of acid foods is caused by

A. B. coagulans
B. B. pepo
C. both (a) and (b)
D. B. stearothermophilus

Correct Answer: A. B. coagulans

5. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

A. increasing acidities of foods
B. increasing temperature of storage
C. imperfection in the tinning and lacquering
D. all of these

Correct Answer: D. all of these

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