POULTRY, EGG AND MEAT QUIZ

More spoilage of eggs is caused by

none of these

synergistically

bacteria than molds

molds than bacteria

TRUE ANSWER : ?
YOUR ANSWER : ?

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

catalase negative bacteria

both (a) and (b)

hetero-fermentative species

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following microorganism spoil poultry in polyethylene bags?

catalase negative bacteria

Alcaligenes

hetero-fermentative species

Pseudomonas-achromobacter

TRUE ANSWER : ?
YOUR ANSWER : ?

White spot in meat is formed due to presence of

both (a) and (b)

P. oxalicum

P. expansum

Sporotrichum carnis

TRUE ANSWER : ?
YOUR ANSWER : ?

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

fungal rotting

any of these

pin-spot molding

superficial fungal spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

In storage atmospheres of high humidity variety of molds may cause

superficial fungal spoilage

none of these

bacterial spoilage

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Black spot in meat are produced mainly by

Mucor

Rhizopus

Cladosporium

Thamnidium

TRUE ANSWER : ?
YOUR ANSWER : ?

Molds causing spoilage of eggs include species of

Cladosporium

Thamnidium

Mucor

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

Micrococcus

Pseudomonas syncyanea

both (a) and (b)

Flavobacterium

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?

P. asperulum

P. expansum

All of these

P. oxalicum

TRUE ANSWER : ?
YOUR ANSWER : ?

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