Microbiology - Poultry, Egg and Meat

Exercise :: Poultry, Egg and Meat - Section 1

  • Poultry, Egg and Meat - Section 1
21. 

Colorless rots in eggs is caused by

A. Pseudomonas alcaligenes
B. Pseudomonas fluorescens
C. both (a) and (b)
D. none of these

Answer: Option A

Explanation:

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

22. 

The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by

A. hetero-fermentative species
B. catalase negative bacteria
C. both (a) and (b)
D. none of these

Answer: Option C

Explanation:

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23. 

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

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

Answer: Option A

Explanation:

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

24. 

Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

A. Thamnidium
B. Rhizopus
C. T. elegans
D. M. mucedo

Answer: Option A

Explanation:

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25. 

The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed

A. pin-spot molding
B. fungal rotting
C. superficial fungal spoilage
D. any of these

Answer: Option A

Explanation:

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