canned food

Question 1

gas in cooked meat at 55°C and a cheesy odor

Answer 1

thermophilic anaerobes such as C. thermobutylicum

Question 2

indicated in cooked meat at 35°C by gas and a putrid odor;

Answer 2

C. botulinum, C. sporogenes, or C. perfringens

Question 3

acid production at 35 and/or 55°C in high-acid or low-acid canned
foods.

Answer 3

mesophilic organisms such as Bacillus thermoacidurans or B. coagulans and/or thermophilic organisms such as B.stearothermophilus

Question 4

Usually no swelling, except in
cured meats when nitrate and
sugar present; coagulated
evaporated milk, black beet

Answer 4

Aerobic sporeformers

Question 5

Fermented, sour, cheesy or
butyric odor

Answer 5

Thermophilic anaerobe

Question 6

Appearance not usually
altered; pH markedly
lowered, sour; may have
slightly abnormal odor;
sometimes cloudy liquor

Answer 6

Flat-sour spore group

Question 7

Fermented, butyric odor

Answer 7

Butyric anaerobes (tomatoes and tomato
juice)

Question 8

Acid odor

Answer 8

Nonsporeformers
(mostly lactic types)

Question 9

flat-sour decomposition in acid and low-acid foods, the product has an off-odor with or without a lowered pH

Answer 9

B. thermoacidurans and B. tearothermophilus

Question 10

gas and a butyric acid odor.

Answer 10

C. pasteurianum

Question 11

thermophilic
anaerobe which causes swelling of the can
and a cheesy odor of the product.

Answer 11

C. thermosaccolyticum

Question 12

Spoilage due to leakage

Answer 12

A viable mixed microflora of bacterial rods and cocci is indicative of leakage, which may
usually be confirmed by can examination.