Poultry, Egg and Meat problems
- 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
Correct Answer: Pseudomonas
- 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
Correct Answer: Both (a) and (b)
- 3. 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
Correct Answer: Pseudomonas-achromobacter
- 4. Colorless rots in eggs is caused by
Options- A. Pseudomonas alcaligenes
- B. Pseudomonas fluorescens
- C. both (a) and (b)
- D. none of these Discuss
Correct Answer: Pseudomonas alcaligenes
- 5. Beef hams are made spongy by species of
Options- A. Rhodotorula
- B. Bacillus
- C. Pseudomonas
- D. red Bacillus Discuss
Correct Answer: Bacillus
- 6. 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
Correct Answer: extract Release Volume (ERV)
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