Discussion
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- Question
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
- Correct Answer
- Both (a) and (b)
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. 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 Discuss
- 6. Which of the following microorganism spoil poultry in polyethylene bags?
Options- A. Pseudomonas-achromobacter
- B. Alcaligenes
- C. hetero-fermentative species
- D. catalase negative bacteria Discuss
- 7. Colorless rots in eggs is caused by
Options- A. Pseudomonas alcaligenes
- B. Pseudomonas fluorescens
- C. both (a) and (b)
- D. none of these Discuss
- 8. Beef hams are made spongy by species of
Options- A. Rhodotorula
- B. Bacillus
- C. Pseudomonas
- D. red Bacillus Discuss
- 9. The technique first described to determine the incipient spoilage in meat was
Options- A. homogenate extract volume (HEV)
- B. agar Plate Count (APC)
- C. extract Release Volume (ERV)
- D. none of the above Discuss
- 10. The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?
Options- A. Plant equipment
- B. Cooling water
- C. Highly acidic medium
- D. High sugar content Discuss
Poultry, Egg and Meat problems
Search Results
Correct Answer: Pseudomonas
Correct Answer: All of these
Correct Answer: all of the above
Correct Answer: musty or earthy flavors
Correct Answer: Pseudomonas
Correct Answer: Pseudomonas-achromobacter
Correct Answer: Pseudomonas alcaligenes
Correct Answer: Bacillus
Correct Answer: extract Release Volume (ERV)
Correct Answer: Cooling water
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