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Heated Canned Foods MCQ Questions & Answers

Heated Canned Foods MCQs : This section focuses on the "Heated Canned Foods". These Multiple Choice Questions (MCQs) should be practiced to improve the Heated Canned Foods skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

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

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Question 2

The immediate source of the flat sour bacteria is usually the

A. plant equipment
B. sugar
C. starch
D. soil

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Question 3

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

A. increasing acidities of foods
B. increasing temperature of storage
C. imperfection in the tinning and lacquering
D. all of these

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Question 4

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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Question 5

Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

A. Aspergillus
B. Penicillium
C. Citromyces
D. All of the above

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Question 6

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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Question 7

Canned sweetened condensed milk may become thickened by

A. Bacillus species
B. Clostridium species
C. Micrococcus species
D. Saccharomyces species

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Question 8

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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Question 9

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

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Question 10

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

View Answer

Question 11

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

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Question 12

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

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Question 13

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

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Question 14

Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

A. flat sour spoilage
B. putrefaction
C. Both A and B
D. TA spoilage

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Question 15

Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

A. Aspergillus
B. Penicillium
C. Citromyces
D. All of these

View Answer

Question 16

Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

A. flat sour spoilage
B. putrefaction
C. both (a) and (b)
D. TA spoilage

View Answer

Question 17

Flat sour spoilage of acid foods is caused by

A. B. coagulans
B. B. pepo
C. Both A and B
D. B. stearothermophillus

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Question 18

Canned meat and fish exhibit spoilage by

A. Bacillus species
B. Clostridium species
C. both (a) and (b)
D. Saccharomyces

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Question 19

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

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Question 20

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

A. increasing acidities of foods
B. increasing temperature of storage
C. imperfection in the tinning and lacquering
D. All of the above

View Answer

Question 21

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?

A. Plant equipment
B. Cooling water
C. Highly acidic medium
D. High sugar content

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Question 22

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

View Answer

Question 23

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

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Question 24

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

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Question 25

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

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Question 26

Canned meat and fish exhibit spoilage by

A. Bacillus species
B. Clostridium species
C. Both A and B
D. Saccharomyces

View Answer

Question 27

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 the above

View Answer

Question 28

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

View Answer

Question 29

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

View Answer

Question 30

Flat sour spoilage of acid foods is caused by

A. B. coagulans
B. B. pepo
C. both (a) and (b)
D. B. stearothermophillus

View Answer

Question 31

The ability of B. coagulans to grow in tomato juice depends upon the

A. number of spores present
B. the availability of oxygen
C. the pH of the juice
D. all of these

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Question 32

The ability of B. coagulans to grow in tomato juice depends upon the

A. number of spores present
B. the availability of oxygen
C. the pH of the juice
D. All of the above

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Question 33

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

View Answer