logo

CuriousTab

CuriousTab

Discussion


Home Microbiology Poultry, Egg and Meat Comments

  • Question
  • Colorless rots in eggs is caused by


  • Options
  • A. Pseudomonas alcaligenes
  • B. Pseudomonas fluorescens
  • C. both (a) and (b)
  • D. none of these

  • Correct Answer
  • Pseudomonas alcaligenes 


  • Poultry, Egg and Meat problems


    Search Results


    • 1. 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
    • 2. 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
    • 3. 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
    • 4. 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
    • 5. 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
    • 6. Beef hams are made spongy by species of

    • Options
    • A. Rhodotorula
    • B. Bacillus
    • C. Pseudomonas
    • D. red Bacillus
    • Discuss
    • 7. 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
    • 8. 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
    • 9. The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

    • Options
    • A. C. butyricum
    • B. C. pasteurianum
    • C. both (a) and (b)
    • D. C. sporogenes
    • Discuss
    • 10. Sulfur stinker spoilage, caused by is uncommonly found in

    • Options
    • A. low acid foods
    • B. medium acid foods
    • C. high acid foods
    • D. any of these
    • Discuss


    Comments

    There are no comments.

Enter a new Comment