Microbiology - Poultry, Egg and Meat

Exercise :: Poultry, Egg and Meat - Section 1

  • Poultry, Egg and Meat - Section 1
11. 

Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

A. Micrococcus
B. Flavobacterium
C. both (a) and (b)
D. Pseudomonas syncyanea

Answer: Option C

Explanation:

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12. 

Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?

A. P. expansum
B. P. asperulum
C. P. oxalicum
D. All of these

Answer: Option D

Explanation:

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13. 

Which of the following microorganisms grow in beef at a temperature of 15°C and above?

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

Answer: Option C

Explanation:

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14. 

Green rots in eggs is chiefly caused by

A. Pseudomonas fluorescens
B. Micrococcus or Bacillus species
C. Molds or yeasts
D. all of the above

Answer: Option A

Explanation:

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15. 

Black rots in eggs is most commonly caused by

A. species of Proteus
B. species of Micrococcus or Bacillus
C. molds or yeasts
D. all of these

Answer: Option A

Explanation:

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