Poultry, Egg and Meat

 

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Poultry, Egg and Meat

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Question 1
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
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Question 2
Which of the following microorganisms grow in beef at a temperature of 15$^\circ$C and above?
A
Micrococci
B
Pseudomonas
C
Both (a) and (b)
D
Lactobacillus
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Question 3
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
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Question 4
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
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Question 5
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
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There are 5 questions to complete.

 

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