POULTRY, EGG AND MEAT QUIZ

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

any of these

fungal rotting

superficial fungal spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

More spoilage of eggs is caused by

bacteria than molds

molds than bacteria

synergistically

none 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 : ?

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

cabbage-water flavor

hay odour

fishy flavor

musty or earthy flavors

TRUE ANSWER : ?
YOUR ANSWER : ?

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

homogenate extract volume (HEV)

agar Plate Count (APC)

None of these

extract Release Volume (ERV)

TRUE ANSWER : ?
YOUR ANSWER : ?

Colorless rots in eggs is caused by

none of these

Pseudomonas fluorescens

Pseudomonas alcaligenes

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Pink rots in eggs is caused by the strains of

Pseudomonas

None of these

species of Micrococcus or Bacillus

Pseudomonas fluorescens

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 : ?

Black spot in meat are produced mainly by

Cladosporium

Thamnidium

Mucor

Rhizopus

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?

Lactobacillus

Both (a) and (b)

Pseudomonas

Leuconostoc

TRUE ANSWER : ?
YOUR ANSWER : ?

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