Egg And Meat(Microbiology > Poultry ) Questions and Answers
Question 1. The technique first described to determine the incipient spoilage in meat was
None of these
agar Plate Count (APC)
homogenate extract volume (HEV)
extract Release Volume (ERV)
Explanation:-
Answer: Option D. -> extract Release Volume (ERV)
Question 2. Molds causing spoilage of eggs include species of
Cladosporium
all of these
Thamnidium
Mucor
Explanation:-
Answer: Option B. -> all of these
Question 3. Vacuum packaged meats are spoiled by
Lactobacilli
Both (a) and (b)
B. thermosphacta
none of these
Explanation:-
Answer: Option B. -> Both (a) and (b)
Question 4. Which of the following is responsible for a musty or earthy flavor?
Pseudomonas syncyanea
both (a) and (b)
Actinomycetes
Flavobacterium
Explanation:-
Answer: Option C. -> Actinomycetes
Question 5. More spoilage of eggs is caused by
molds than bacteria
none of these
bacteria than molds
synergistically
Explanation:-
Answer: Option C. -> bacteria than molds
Question 6. The growth of Streptomyces on straw or elsewhere near the egg may produce
hay odour
musty or earthy flavors
cabbage-water flavor
fishy flavor
Explanation:-
Answer: Option B. -> musty or earthy flavors
Question 7. Pink rots in eggs is caused by the strains of
Pseudomonas fluorescens
species of Micrococcus or Bacillus
None of these
Pseudomonas
Explanation:-
Answer: Option D. -> Pseudomonas
Question 8. Beef hams are made spongy by species of
Bacillus
Rhodotorula
Pseudomonas
red Bacillus
Explanation:-
Answer: Option A. -> Bacillus
Question 9. Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
Micrococci
fecal Streptococci
Lactobacilli
molds
Explanation:-
Answer: Option C. -> Lactobacilli
Question 10. The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?