Question

When non sporing organisms are responsible for spoilage in sterilized products the defective can is called

• A. Leaker
• B. Bulger
• C. Bloater
• D. Lumpy

Hint:

Non-spores in a sterile can = Post-process entry. Entry point = Leak. Therefore, the defect is called a "Leaker."

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Commercial sterilization is designed to destroy all pathogenic and spoilage organisms, including highly heat-resistant spores (like Clostridium botulinum).
If spoilage occurs in a canned product, it is either due to under-processing (survival of spores) or post-processing contamination (entry of bacteria after sterilization).

Step 2: Detailed Explanation:
Non-spore-forming bacteria (such as coliforms, cocci, or yeasts) are easily killed by the heat used in canning.
If these organisms are found causing spoilage inside a "sterilized" can, it means they must have entered the can after the heating process.
This usually happens through minute, often microscopic, defects in the can's seams or through "pinholes" caused by corrosion.
When cooling water (which may contain these bacteria) is drawn into the can as a vacuum forms during cooling, spoilage occurs.
Such defective cans are professionally referred to as "Leakers."

Step 3: Final Answer:
The defective can is called a Leaker.