Heated Canned Foods

 

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Heated Canned Foods

Question 1
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

Question 2
Canned meat and fish exhibit spoilage by
A
Bacillus species
B
Clostridium species
C
both (a) and (b)
D
Saccharomyces

Question 3
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

Question 4
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
butyricum
B
pasteurianum
C
both (a) and (b)
D
sporogenes

Question 5
Flat sour spoilage of acid foods is caused by
A
coagulans
B
pepo
C
both (a) and (b)
D
stearothermophillus

Question 6
The immediate source of the flat sour bacteria is usually the
A
plant equipment
B
sugar
C
starch
D
soil

Question 7
High acid foods with a pH above 5.3 are especially subjected to
A
flat sour spoilage
B
putrefaction
C
both (a) and (b)
D
TA spoilage

Question 8
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
A
coagulans
B
Saccharolytic anaerobe
C
both (a) and (b)
D
none of these

Question 9
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

Question 10
The putrifactive anaerobes grow best in the
A
low acid canned foods
B
medium acid canned foods
C
high acid canned foods
D
any of these
There are 10 questions to complete.

 

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