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Home Microbiology Poultry, Egg and Meat Comments

  • Question
  • Green rots in eggs is chiefly caused by


  • Options
  • A. Pseudomonas fluorescens
  • B. Micrococcus or Bacillus species
  • C. Molds or yeasts
  • D. all of the above

  • Correct Answer
  • Pseudomonas fluorescens  


  • Poultry, Egg and Meat problems


    Search Results


    • 1. The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by

    • Options
    • A. hetero-fermentative species
    • B. catalase negative bacteria
    • C. both (a) and (b)
    • D. none of these
    • Discuss
    • 2. The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed

    • Options
    • A. pin-spot molding
    • B. fungal rotting
    • C. superficial fungal spoilage
    • D. any of these
    • Discuss
    • 3. Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

    • Options
    • A. Thamnidium
    • B. Rhizopus
    • C. T. elegans
    • D. M. mucedo
    • Discuss
    • 4. Black rots in eggs is most commonly caused by

    • Options
    • A. species of Proteus
    • B. species of Micrococcus or Bacillus
    • C. molds or yeasts
    • D. all of these
    • Discuss
    • 5. Bacterial ropiness in milk is caused by

    • Options
    • A. slimy capsular material from the cells usually gums or mucins
    • B. slimy capsular material from the cells usually proteins
    • C. slimy capsular material from the cells usually lipids
    • D. all of the above
    • Discuss
    • 6. White spot in meat is formed due to presence of

    • Options
    • A. P. expansum
    • B. Sporotrichum carnis
    • C. both (a) and (b)
    • D. P. oxalicum
    • Discuss
    • 7. Which of the following is responsible for a musty or earthy flavor?

    • Options
    • A. Actinomycetes
    • B. Flavobacterium
    • C. both (a) and (b)
    • D. Pseudomonas syncyanea
    • Discuss
    • 8. In storage atmospheres of high humidity variety of molds may cause

    • Options
    • A. superficial fungal spoilage
    • B. bacterial spoilage
    • C. both (a) and (b)
    • D. none of these
    • Discuss
    • 9. Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

    • Options
    • A. Lactobacilli
    • B. Micrococci
    • C. fecal Streptococci
    • D. molds
    • Discuss
    • 10. Molds causing spoilage of eggs include species of

    • Options
    • A. Cladosporium
    • B. Mucor
    • C. Thamnidium
    • D. all of these
    • Discuss


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