Heated Canned Foods – Section 1

11. 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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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. S. putrefaciens
C. both (a) and (b)
D. C. butyricum

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15. 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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