POULTRY, EGG AND MEAT QUIZ

Black rots in eggs is most commonly caused by

species of Micrococcus or Bacillus

all of these

molds or yeasts

species of Proteus

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?

Leuconostoc

Both (a) and (b)

Lactobacillus

Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?

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

fishy flavor

cabbage-water flavor

musty or earthy flavors

hay odour

TRUE ANSWER : ?
YOUR ANSWER : ?

Pink rots in eggs is caused by the strains of

Pseudomonas fluorescens

species of Micrococcus or Bacillus

Pseudomonas

None of these

TRUE ANSWER : ?
YOUR ANSWER : ?

White spot in meat is formed due to presence of

Sporotrichum carnis

P. expansum

P. oxalicum

both (a) and (b)

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 : ?

More spoilage of eggs is caused by

none of these

molds than bacteria

synergistically

bacteria than molds

TRUE ANSWER : ?
YOUR ANSWER : ?

Beef hams are made spongy by species of

red Bacillus

Pseudomonas

Rhodotorula

Bacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

Colorless rots in eggs is caused by

Pseudomonas alcaligenes

Pseudomonas fluorescens

both (a) and (b)

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Pseudomonas syncyanea

Flavobacterium

both (a) and (b)

Micrococcus

TRUE ANSWER : ?
YOUR ANSWER : ?

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