Heated Canned Foods

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

Answer: C

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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

Answer: A

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High acid foods with a pH < 3.7 undergo spoilage by

A:

Saccharolytic anaerobe

B:

B. coagulans

C:

both (a) and (b)

D:

do not undergo spoilage by microorganisms

Answer: D

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Canned meat and fish exhibit spoilage by

A:

Bacillus species

B:

Clostridium species

C:

both (a) and (b)

D:

Saccharomyces

Answer: C

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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: A

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Questions for: Heated Canned Foods