Heated Canned Foods(Microbiology ) Questions and Answers

Question 1. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
  1.    all of these
  2.    increasing temperature of storage
  3.    increasing acidities of foods
  4.    imperfection in the tinning and lacquering
Explanation:-
Answer: Option A. -> all of these
Question 2. The ability of B. coagulans to grow in tomato juice depends upon the
  1.    the availability of oxygen
  2.    all of these
  3.    the pH of the juice
  4.    number of spores present
Explanation:-
Answer: Option B. -> all of these
Question 3. The immediate source of the flat sour bacteria is usually the
  1.    plant equipment
  2.    sugar
  3.    starch
  4.    soil
Explanation:-
Answer: Option A. -> plant equipment
Question 4. Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
  1.    Aspergillus
  2.    All of these
  3.    Citromyces
  4.    Penicillium
Explanation:-
Answer: Option B. -> All of these
Question 5. Flat sour spoilage of acid foods is caused by
  1.    B. coagulans
  2.    B. pepo
  3.    B. stearothermophillus
  4.    both (a) and (b)
Explanation:-
Answer: Option A. -> B. coagulans
Question 6. 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
Explanation:-
Answer: Option A. -> B. coagulans
Question 7. Sulfur stinker spoilage, caused by is uncommonly found in
  1.    any of these
  2.    high acid foods
  3.    medium acid foods
  4.    low acid foods
Explanation:-
Answer: Option D. -> low acid foods
Question 8. The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?
  1.    Cooling water
  2.    Highly acidic medium
  3.    High sugar content
  4.    Plant equipment
Explanation:-
Answer: Option A. -> Cooling water
Question 9. Canned sweetened condensed milk may become thickened by
  1.    Saccharomyces species
  2.    Bacillus species
  3.    Clostridium species
  4.    Micrococcus species
Explanation:-
Answer: Option D. -> Micrococcus species
Question 10. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
  1.    flat sour spoilage
  2.    both (a) and (b)
  3.    putrefaction
  4.    TA spoilage
Explanation:-
Answer: Option D. -> TA spoilage
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