Discussion
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- Question
Pink rots in eggs is caused by the strains of
Options- A. Pseudomonas
- B. Pseudomonas fluorescens
- C. species of Micrococcus or Bacillus
- D. none of the above
- Correct Answer
- Pseudomonas
- 1. Vacuum packaged meats are spoiled by
Options- A. B. thermosphacta
- B. Lactobacilli
- C. Both (a) and (b)
- D. none of these Discuss
- 2. Black spot in meat are produced mainly by
Options- A. Cladosporium
- B. Thamnidium
- C. Mucor
- D. Rhizopus Discuss
- 3. Which of the cause(s) has/have been suggested for the chill rings in sausage?
Options- A. Oxidation
- B. Production of organic acids or reducing substances by bacteria
- C. Excessive water
- D. all of the above Discuss
- 4. Which of the following microorganisms grow in beef at a temperature of 15°C and above?
Options- A. Micrococci
- B. Pseudomonas
- C. Both (a) and (b)
- D. Lactobacillus Discuss
- 5. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
Options- A. Micrococcus
- B. Flavobacterium
- C. both (a) and (b)
- D. Pseudomonas syncyanea Discuss
- 6. The growth of Streptomyces on straw or elsewhere near the egg may produce
Options- A. musty or earthy flavors
- B. hay odour
- C. fishy flavor
- D. cabbage-water flavor Discuss
- 7. Lactic acid bacteria in meats may be responsible for
Options- A. slime formation at the surface or within especially in presence of sucrose
- B. production of green discoloration
- C. souring
- D. all of the above Discuss
- 8. Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
Options- A. P. expansum
- B. P. asperulum
- C. P. oxalicum
- D. All of these Discuss
- 9. Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of
Options- A. Pseudomonas
- B. Alcaligenes
- C. hetero-fermentative species
- D. catalase negative bacteria Discuss
- 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?
Options- A. Lactobacillus
- B. Leuconostoc
- C. Both (a) and (b)
- D. Pseudomonas Discuss
Poultry, Egg and Meat problems
Search Results
Correct Answer: Both (a) and (b)
Correct Answer: Cladosporium
Correct Answer: all of the above
Correct Answer: Both (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: musty or earthy flavors
Correct Answer: all of the above
Correct Answer: All of these
Correct Answer: Pseudomonas
Correct Answer: Both (a) and (b)
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