Question

TA spoilage is caused by:

• A. Clostridium perfringens
• B. Clostridium botulinum
• C. Clostridium nigricans
• D. Clostridium thermosaccharolyticum

Hint:

Clostridium thermosaccharolyticum is a common cause of TA spoilage in anaerobic food environments, such as canned goods. Proper food storage and handling are crucial to prevent this type of spoilage.

Answer 1

The Correct Option is D

TA spoilage (Toxic Anaerobic spoilage) in food is commonly caused by the growth of Clostridium thermosaccharolyticum, which is an anaerobic bacterium. This bacterium is capable of producing toxins and spoilage compounds under anaerobic conditions, leading to spoilage in foods like canned goods.
- Clostridium perfringens: While Clostridium perfringens is involved in food poisoning, it is not the primary cause of TA spoilage. It is known for causing gastrointestinal illnesses but not specifically anaerobic spoilage.
- Clostridium botulinum: Clostridium botulinum is associated with botulism, a serious foodborne illness caused by the neurotoxin produced by this bacterium. It is not the primary cause of TA spoilage.
- Clostridium nigricans: This species is not commonly associated with spoilage, particularly TA spoilage.
- Clostridium thermosaccharolyticum: Correct! This bacterium is known to cause TA spoilage in food due to its ability to produce gas and toxins in anaerobic conditions. It is associated with the spoilage of canned and vacuum-packed foods.
Thus, the correct answer is (4) Clostridium thermosaccharolyticum.