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

Correct Answer: A. Bacillus

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

Correct Answer: C. both (a) and (b)

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

Correct Answer: C. both (a) and (b)

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. S. putrefaciens
C. both (a) and (b)
D. C. butyricum

Correct Answer: C. both (a) and (b)

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

Correct Answer: A. putrefactive than by Saccharolytic Clostridia

Leave A Comment?

eleven + fifteen =