POULTRY, EGG AND MEAT QUIZ

Vacuum packaged meats are spoiled by

Lactobacilli

none of these

B. thermosphacta

Both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Pink rots in eggs is caused by the strains of

None of these

species of Micrococcus or Bacillus

Pseudomonas

Pseudomonas fluorescens

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 : ?

Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

M. mucedo

T. elegans

Rhizopus

Thamnidium

TRUE ANSWER : ?
YOUR ANSWER : ?

In storage atmospheres of high humidity variety of molds may cause

both (a) and (b)

none of these

superficial fungal spoilage

bacterial spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Micrococci

Pseudomonas

Lactobacillus

Both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Alcaligenes

hetero-fermentative species

Pseudomonas

catalase negative bacteria

TRUE ANSWER : ?
YOUR ANSWER : ?

White spot in meat is formed due to presence of

both (a) and (b)

P. expansum

Sporotrichum carnis

P. oxalicum

TRUE ANSWER : ?
YOUR ANSWER : ?

Green rots in eggs is chiefly caused by

Pseudomonas fluorescens

All of these

Micrococcus or Bacillus species

Molds or yeasts

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Flavobacterium

both (a) and (b)

Pseudomonas syncyanea

Micrococcus

TRUE ANSWER : ?
YOUR ANSWER : ?

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