POULTRY, EGG AND MEAT QUIZ

The growth of Streptomyces on straw or elsewhere near the egg may produce

cabbage-water flavor

musty or earthy flavors

fishy flavor

hay odour

TRUE ANSWER : ?
YOUR ANSWER : ?

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

None of these

homogenate extract volume (HEV)

extract Release Volume (ERV)

agar Plate Count (APC)

TRUE ANSWER : ?
YOUR ANSWER : ?

Green rots in eggs is chiefly caused by

All of these

Micrococcus or Bacillus species

Pseudomonas fluorescens

Molds or yeasts

TRUE ANSWER : ?
YOUR ANSWER : ?

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?

Pseudomonas

Leuconostoc

Both (a) and (b)

Lactobacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

Molds causing spoilage of eggs include species of

all of these

Thamnidium

Cladosporium

Mucor

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Micrococci

Pseudomonas

Both (a) and (b)

Lactobacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Pseudomonas syncyanea

Flavobacterium

Actinomycetes

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

In storage atmospheres of high humidity variety of molds may cause

both (a) and (b)

superficial fungal spoilage

none of these

bacterial spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

Vacuum packaged meats are spoiled by

none of these

B. thermosphacta

Both (a) and (b)

Lactobacilli

TRUE ANSWER : ?
YOUR ANSWER : ?

Beef hams are made spongy by species of

Rhodotorula

red Bacillus

Bacillus

Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?

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