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Microbiology Objective Questions { Heated Canned Foods }

8. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
A.flat sour spoilage
C.both (a) and (b)
D.TA spoilage
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9. Canned sweetened condensed milk may become thickened by
A.Bacillus species
B.Clostridium species
C.Micrococcus species
D.Saccharomyces species
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10. 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
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11. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
C.both (a) and (b)
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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
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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
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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.C. putrifaciens
C.both (a) and (b)
D.C. butyricum
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