Question

The maximum Thermophilic spore count in Canners's grade sugar used for ice cream preparation should not exceed

• A. 450/10g
• B. 220/10g
• C. 150/10g
• D. 375/10g

Hint:

Canners' grade sugar standards: Total thermophilic spores < 150/10g; Flat sour spores < 75/10g; TA spores < 4/10g. Memory hack: 150 is the "maximum" cap.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
"Canners' grade" sugar is a high-quality sugar that must meet strict microbiological standards to prevent spoilage in heat-processed foods.
Thermophilic spores are particularly dangerous in products that might be held at warm temperatures, as these spores can survive heating and subsequently germinate.

Step 2: Detailed Explanation:
The National Canners Association (NCA) of the USA established standards for sugars used in canning, which are widely adopted in the dairy industry for ingredients like sugar in ice cream.
The specific criteria for total thermophilic spores are:
1. The total thermophilic spore count for any five samples must not exceed 150 per 10 grams.
2. The average total thermophilic spore count for all five samples must not exceed 125 per 10 grams.
These limits are designed to prevent "flat sour" spoilage, "sulfide stinker" spoilage, and "thermophilic anaerobic" (TA) gas spoilage in canned products.
Since the maximum count is specified in the question, the limit of 150 per 10 grams is the standard threshold.

Step 3: Final Answer:
The maximum Thermophilic spore count should not exceed 150/10g.