Question

Which can spoilage type shows can swelling with sour or cheesy odour ?

• A. Flat sour
• B. Thermophilic anaerobic
• C. Sulfer stinker
• D. Flipper

Hint:

Understanding the characteristics of different types of food spoilage is crucial for proper food safety practices and quality control in food processing industries.

Answer 1

The Correct Option is B

Step 1: Concept
Spoilage types in food refer to the different ways in which food can deteriorate, often leading to changes in appearance, smell, taste, and texture. These spoilage types are categorized based on the microorganisms responsible for the deterioration.

Step 2: Meaning
Thermophilic anaerobic spoilage refers to a type of food spoilage caused by thermophilic (heat-loving) anaerobic bacteria that thrive at temperatures between 40°C and 65°C. These bacteria produce gases, acids, and other compounds during their metabolic activities.

Step 3: Analysis
- Flat Sour: This is characterized by the production of lactic acid by mesophilic bacteria, leading to a sour taste but usually no significant swelling or foul odour. - Thermophilic Anaerobic: These bacteria can cause food to swell due to the accumulation of gases produced during their metabolism. They also produce acids and other compounds that contribute to a sour or cheesy odour. - Sulfer Stinker: This term is not commonly used in food science, but it might refer to spoilage caused by sulfur-reducing bacteria which can cause off-flavours and odours due to the production of hydrogen sulfide gas. However, this does not typically result in swelling. - Flipper: This option is incorrect as "flipper" is not a recognized term for any type of food spoilage.

Step 4: Conclusion
The thermophilic anaerobic bacteria produce gases that can cause the food to swell and also generate acids leading to sour or cheesy odours. Therefore, this type of spoilage matches the description provided in the question. Final Answer: (B)