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
Canned meat and fish exhibit spoilage by
A. Bacillus species
B. Clostridium species
C. both (a) and (b)
D. Saccharomyces
Question 2
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
Question 3
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 4
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
Question 5
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
Question 6
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
Question 7
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
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
Question 9
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
Question 10
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
Question 11
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
Question 12
Flat sour spoilage of acid foods is caused by
A. B. coagulans
B. B. pepo
C. Both A and B
D. B. stearothermophillus
Question 13
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 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
Question 15
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 16
Canned meat and fish exhibit spoilage by
A. Bacillus species
B. Clostridium species
C. Both A and B
D. Saccharomyces
Question 17
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 18
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
Question 19
Flat sour spoilage of acid foods is caused by
A. B. coagulans
B. B. pepo
C. both (a) and (b)
D. B. stearothermophillus
Question 20
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
Question 21
Canned sweetened condensed milk may become thickened by
A. Bacillus species
B. Clostridium species
C. Micrococcus species
D. Saccharomyces species
Question 22
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
Question 23
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
Question 24
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
Question 25
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
Question 26
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 27
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
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
Question 29
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 30
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
Question 31
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
Question 32
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
Question 33
The immediate source of the flat sour bacteria is usually the
A. plant equipment
B. sugar
C. starch
D. soil