POULTRY, EGG AND MEAT QUIZ

Lactic acid bacteria in meats may be responsible for

All of these

souring

slime formation at the surface or within especially in presence of sucrose

production of green discoloration

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Micrococci

Both (a) and (b)

Pseudomonas

Lactobacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

hay odour

fishy flavor

musty or earthy flavors

cabbage-water flavor

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the cause(s) has/have been suggested for the chill rings in sausage?

All of these

Production of organic acids or reducing substances by bacteria

Oxidation

Excessive water

TRUE ANSWER : ?
YOUR ANSWER : ?

Molds causing spoilage of eggs include species of

Mucor

Cladosporium

all of these

Thamnidium

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

Flavobacterium

Micrococcus

Pseudomonas syncyanea

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

pin-spot molding

fungal rotting

any of these

superficial fungal spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following microorganism spoil poultry in polyethylene bags?

catalase negative bacteria

hetero-fermentative species

Pseudomonas-achromobacter

Alcaligenes

TRUE ANSWER : ?
YOUR ANSWER : ?

Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

molds

Lactobacilli

Micrococci

fecal Streptococci

TRUE ANSWER : ?
YOUR ANSWER : ?

In storage atmospheres of high humidity variety of molds may cause

superficial fungal spoilage

bacterial spoilage

both (a) and (b)

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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