Microbiology - Poultry, Egg and Meat

Exercise :: Poultry, Egg and Meat - Section 1

  • Poultry, Egg and Meat - Section 1
6. 

The growth of Streptomyces on straw or elsewhere near the egg may produce

A. musty or earthy flavors
B. hay odour
C. fishy flavor
D. cabbage-water flavor

Answer: Option A

Explanation:

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7. 

Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

A. Lactobacilli
B. Micrococci
C. fecal Streptococci
D. molds

Answer: Option A

Explanation:

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8. 

Pink rots in eggs is caused by the strains of

A. Pseudomonas
B. Pseudomonas fluorescens
C. species of Micrococcus or Bacillus
D. none of the above

Answer: Option A

Explanation:

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9. 

Beef hams are made spongy by species of

A. Rhodotorula
B. Bacillus
C. Pseudomonas
D. red Bacillus

Answer: Option B

Explanation:

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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?

A. Lactobacillus
B. Leuconostoc
C. Both (a) and (b)
D. Pseudomonas

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.