Question:
The maximum Thermophilic spore, count in Canners's grade sugar used for ice cream preparation should not exceed
The maximum Thermophilic spore, count in Canners's grade sugar used for ice cream preparation should not exceed
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Remember the National Canners Association (NCA) sugar limits:
- Average total thermophilic spores \(\le 125/10\ \text{g}\).
- Absolute maximum for any single sample \(\le 150/10\ \text{g}\).
- Average total thermophilic spores \(\le 125/10\ \text{g}\).
- Absolute maximum for any single sample \(\le 150/10\ \text{g}\).
Updated On: Jul 23, 2026
- 450/10g
- 220/10g
- 150/10g
- 375/10g
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Ingredients used in heat-processed foods must meet strict microbiological standards to prevent spoilage during subsequent storage.
Sugar used in canning and dairy processing can harbor highly heat-resistant thermophilic spores.
If these spores survive thermal processing, they can germinate and cause rapid spoilage.
Step 2: Detailed Explanation:
The National Canners Association (NCA) defines strict microbiological specifications for "Canners' Grade" sugar.
These standards are applied to ingredients used in products like ice cream mixes and condensed milk:
- Thermophilic bacteria grow at high temperatures (typically 55°C) and produce heat-resistant endospores.
- The standard assay involves boiling a dissolved sugar sample to kill all vegetative cells, plating it on standard agar, and incubating the plates at 55°C.
- The NCA standards specify that:
1. The average total thermophilic spore count across five samples must not exceed 125 spores per 10 grams of sugar.
2. No single sample container may exceed a maximum limit of 150 spores per 10 grams of sugar.
Restricting thermophilic spores to this level prevents flat-sour and anaerobic gas spoilage in the finished products.
Step 3: Final Answer:
The maximum thermophilic spore count in any single sample of Canners' grade sugar must not exceed 150 per 10 grams.
Ingredients used in heat-processed foods must meet strict microbiological standards to prevent spoilage during subsequent storage.
Sugar used in canning and dairy processing can harbor highly heat-resistant thermophilic spores.
If these spores survive thermal processing, they can germinate and cause rapid spoilage.
Step 2: Detailed Explanation:
The National Canners Association (NCA) defines strict microbiological specifications for "Canners' Grade" sugar.
These standards are applied to ingredients used in products like ice cream mixes and condensed milk:
- Thermophilic bacteria grow at high temperatures (typically 55°C) and produce heat-resistant endospores.
- The standard assay involves boiling a dissolved sugar sample to kill all vegetative cells, plating it on standard agar, and incubating the plates at 55°C.
- The NCA standards specify that:
1. The average total thermophilic spore count across five samples must not exceed 125 spores per 10 grams of sugar.
2. No single sample container may exceed a maximum limit of 150 spores per 10 grams of sugar.
Restricting thermophilic spores to this level prevents flat-sour and anaerobic gas spoilage in the finished products.
Step 3: Final Answer:
The maximum thermophilic spore count in any single sample of Canners' grade sugar must not exceed 150 per 10 grams.
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