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
Question 2
The immediate source of the flat sour bacteria is usually the
A. plant equipment
B. sugar
C. starch
D. soil
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
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
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
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
Question 7
Canned sweetened condensed milk may become thickened by
A. Bacillus species
B. Clostridium species
C. Micrococcus species
D. Saccharomyces species
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
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 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
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
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
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
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
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 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
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
Question 18
Canned meat and fish exhibit spoilage by
A. Bacillus species
B. Clostridium species
C. both (a) and (b)
D. Saccharomyces
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
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
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
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
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
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
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
Question 26
Canned meat and fish exhibit spoilage by
A. Bacillus species
B. Clostridium species
C. Both A and B
D. Saccharomyces
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
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
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 30
Flat sour spoilage of acid foods is caused by
A. B. coagulans
B. B. pepo
C. both (a) and (b)
D. B. stearothermophillus
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
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
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