Topics:
Animal Refresher, Meat Science
Causative Organism of TA Spoilage in Canned Meat
TA spoilage of canned meat is caused by:
- Clostridium thermosaccharolyticum — Correct Answer
- Bacillus coagulans
- Clostridium nigrificans
- Bacillus stearothermophilus
Explanation:
Correct Answer: Clostridium thermosaccharolyticum
TA (Thermophilic Anaerobic) spoilage of canned meat is caused by Clostridium thermosaccharolyticum — a thermophilic, anaerobic, spore-forming bacterium.
Characteristics of TA Spoilage
- Both ends of the can bulge (swell) due to gas (CO₂ + H₂) production.
- Product has a sour, butyric (rancid butter) odour.
- Occurs when cans are stored at high ambient temperatures (above 40°C), e.g., during tropical storage.
Canned Meat Spoilage Summary
| Spoilage Type | Causative Organism | Key Feature |
|---|---|---|
| TA Spoilage | Clostridium thermosaccharolyticum | Gas + sour odour; swell |
| Flat Sour | Bacillus coagulans, B. stearothermophilus | Sour; NO swelling |
| Sulphur Stinker | Clostridium nigrificans | H₂S gas; black inner can surface |
| Hydrogen Swell | Chemical (acid + tin) | H₂ gas; no microbial involvement |
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
