8.
During the inspection of canned apple juice, you notice a slimy, unpleasant
consistency. This condition is probably due to:
a. Lactobacillus species.
b. Streptococcus pyogenes.
c.
Leuconostoc mesenteroides.
d. Bacillus thermus.
9.
If canned hams are not adequately processed, souring of the product may be due
to:
a. Streptococcus aureus.
b. Streptococcus faecium.
c.
Bacillus species.
d. Staphylococcus aureus.
10.
Canned tomato juice is subject to flat sour spoilage due to:
a. Bacillus bailii.
b. Clostridium perfringens.
c.
Streptococcus coagulans.
d. Bacillus coagulans.
11.
The spoilage of mayonnaise and salad dressing is caused by _______________
_____________________ and ______________________________________.
MD0723
6-13