Poultry, Egg and Meat

Q1: 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

ANS:A - pin-spot molding

No answer description is available.

Q2: Which of the following microorganism spoil poultry in polyethylene bags?

A Pseudomonas-achromobacter

B Alcaligenes

C hetero-fermentative species

D catalase negative bacteria

ANS:A - Pseudomonas-achromobacter

No answer description is available. 

Q3: Black spot in meat are produced mainly by

A Cladosporium

B Thamnidium

C Mucor

D Rhizopus

ANS:A - Cladosporium

No answer description is available. 

Q4: White spot in meat is formed due to presence of

A P. expansum

B Sporotrichum carnis

C both (a) and (b)

D P. oxalicum

ANS:B - Sporotrichum carnis

No answer description is available. 

Q5: 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

ANS:C - Both (a) and (b)

No answer description is available. 

Q6: 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

ANS:A - Thamnidium

No answer description is available.

Q7: 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

ANS:A - Pseudomonas

No answer description is available.

Q8: Which of the following is responsible for a musty or earthy flavor?

A Actinomycetes

B Flavobacterium

C both (a) and (b)

D Pseudomonas syncyanea

ANS:A - Actinomycetes

No answer description is available. 

Q9: The technique first described to determine the incipient spoilage in meat was

A homogenate extract volume (HEV)

B agar Plate Count (APC)

C extract Release Volume (ERV)

D none of the above

ANS:C - extract Release Volume (ERV)

No answer description is available. 

Q10: Molds causing spoilage of eggs include species of

A Cladosporium

B Mucor

C Thamnidium

D all of these

ANS:D - all of these

No answer description is available. 

Q11: 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

ANS:A - musty or earthy flavors

No answer description is available. 

Q12: 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

ANS:D - All of these

No answer description is available. 

Q13: Vacuum packaged meats are spoiled by

A B. thermosphacta

B Lactobacilli

C Both (a) and (b)

D none of these

ANS:C - Both (a) and (b)

No answer description is available. 

Q14: 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

ANS:D - all of the above

No answer description is available. 

Q15: 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

ANS:C - both (a) and (b)

No answer description is available.

Q16: 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

ANS:A - species of Proteus

No answer description is available.

Q17: 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

ANS:A - superficial fungal spoilage

No answer description is available. 

Q18: 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

ANS:C - both (a) and (b)

No answer description is available. 

Q19: 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

ANS:A - Pseudomonas fluorescens

No answer description is available. 

Q20: 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

ANS:A - Lactobacilli

No answer description is available. 

Q21: 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

ANS:A - Pseudomonas

No answer description is available.

Q22: 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

ANS:D - all of the above

No answer description is available. 

Q23: More spoilage of eggs is caused by

A bacteria than molds

B molds than bacteria

C synergistically

D none of these

ANS:A - bacteria than molds

No answer description is available. 

Q24: Colorless rots in eggs is caused by

A Pseudomonas alcaligenes

B Pseudomonas fluorescens

C both (a) and (b)

D none of these

ANS:A - Pseudomonas alcaligenes

No answer description is available. 

Q25: Beef hams are made spongy by species of

A Rhodotorula

B Bacillus

C Pseudomonas

D red Bacillus

ANS:B - Bacillus

No answer description is available. 

Q26: 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

ANS:C - Both (a) and (b)

No answer description is available. 



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