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

A. superficial fungal spoilage
B. bacterial spoilage
C. both (a) and (b)
D. none of these

Answer: Option A

Explanation:

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

17. 

Which of the following microorganism spoil poultry in polyethylene bags?

A. Pseudomonas-achromobacter
B. Alcaligenes
C. hetero-fermentative species
D. catalase negative bacteria

Answer: Option A

Explanation:

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

18. 

Black spot in meat are produced mainly by

A. Cladosporium
B. Thamnidium
C. Mucor
D. Rhizopus

Answer: Option A

Explanation:

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

19. 

Which of the cause(s) has/have been suggested for the chill rings in sausage?

A. Oxidation
B. Production of organic acids or reducing substances by bacteria
C. Excessive water
D. all of the above

Answer: Option D

Explanation:

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

20. 

Lactic acid bacteria in meats may be responsible for

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

Answer: Option D

Explanation:

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