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MCQs

Total Questions : 43 | Page 4 of 5 pages
Question 31.  Canned sweetened condensed milk may become thickened by
  1.    Bacillus species
  2.    Clostridium species
  3.    Micrococcus species
  4.    Saccharomyces species
 Discuss Question
Answer: Option C. -> Micrococcus species
Question 32. . 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
  1.    >4.5
  2.    >5.3
 Discuss Question
Answer: Option A. -> >4.5
Question 33. . 
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?
  1.    C. sporogenes
  2.    C. putrifaciens
  3.    both (a) and (b)
  4.    C. butyricum
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 34. . Canned poultry is more often spoiled by
  1.    putrefactive than by Saccharolytic Clostridia
  2.    Saccharolytic Clostridia than by putrefactive
  3.    Saccharomyces species
  4.    Micrococcus species
 Discuss Question
Answer: Option A. -> putrefactive than by Saccharolytic Clostridia
Question 35. . Canned meat and fish exhibit spoilage by
  1.    Bacillus species
  2.    Clostridium species
  3.    both (a) and (b)
  4.    Saccharomyces
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 36. . High acid foods with a pH < 3.7 undergo spoilage by
  1.    Saccharolytic anaerobe
  2.    B. coagulans
  3.    both (a) and (b)
  4.    do not undergo spoilage by microorganisms
 Discuss Question
Answer: Option D. -> do not undergo spoilage by microorganisms
Question 37. . High acid foods with a pH above 5.3 are especially subjected to
  1.    flat sour spoilage
  2.    putrefaction
  3.    both (a) and (b)
  4.    TA spoilage
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 38. . The putrifactive anaerobes grow best in the
  1.    low acid canned foods
  2.    medium acid canned foods
  3.    high acid canned foods
  4.    any of these
 Discuss Question
Answer: Option A. -> low acid canned foods
Question 39. . Canned meat and fish exhibit spoilage by
  1.    Bacillus species
  2.    Clostridium species
  3.    both (a) and (b)
  4.    Saccharomyces
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 40. . Canned poultry is more often spoiled by
  1.    putrefactive than by Saccharolytic Clostridia
  2.    Saccharolytic Clostridia than by putrefactive
  3.    Saccharomyces species
  4.    Micrococcus species
 Discuss Question
Answer: Option A. -> putrefactive than by Saccharolytic Clostridia

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