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Microbiology - Poultry, Egg and Meat

Exercise : Poultry, Egg and Meat - Section 1
  • Poultry, Egg and Meat - Section 1
16.
In storage atmospheres of high humidity variety of molds may cause
superficial fungal spoilage
bacterial spoilage
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
17.
Which of the following microorganism spoil poultry in polyethylene bags?
Pseudomonas-achromobacter
Alcaligenes
hetero-fermentative species
catalase negative bacteria
Answer: Option
Explanation:
No answer description is available. Let's discuss.
18.
Black spot in meat are produced mainly by
Cladosporium
Thamnidium
Mucor
Rhizopus
Answer: Option
Explanation:
No answer description is available. Let's discuss.
19.
Which of the cause(s) has/have been suggested for the chill rings in sausage?
Oxidation
Production of organic acids or reducing substances by bacteria
Excessive water
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
20.
Lactic acid bacteria in meats may be responsible for
slime formation at the surface or within especially in presence of sucrose
production of green discoloration
souring
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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