Poultry, Egg and Meat

 

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Poultry, Egg and Meat

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

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

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

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

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

Question 6
White spot in meat is formed due to presence of
A
P. expansum
B
Sporotrichum carnis
C
both (a) and (b)
D
P. oxalicum

Question 7
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

Question 8
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

Question 9
Which of the following microorganism spoil poultry in polyethylene bags?
A
Pseudomonas-achromobacter
B
Alcaligenes
C
hetero-fermentative species
D
catalase negative bacteria

Question 10
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
There are 10 questions to complete.

 

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