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MCQs

Total Questions : 57 | Page 1 of 6 pages
Question 1. The technique first described to determine the incipient spoilage in meat was
  1.    None of these
  2.    agar Plate Count (APC)
  3.    homogenate extract volume (HEV)
  4.    extract Release Volume (ERV)
 Discuss Question
Answer: Option D. -> extract Release Volume (ERV)
Question 2. Molds causing spoilage of eggs include species of
  1.    Cladosporium
  2.    all of these
  3.    Thamnidium
  4.    Mucor
 Discuss Question
Answer: Option B. -> all of these
Question 3. Vacuum packaged meats are spoiled by
  1.    Lactobacilli
  2.    Both (a) and (b)
  3.    B. thermosphacta
  4.    none of these
 Discuss Question
Answer: Option B. -> Both (a) and (b)
Question 4. Which of the following is responsible for a musty or earthy flavor?
  1.    Pseudomonas syncyanea
  2.    both (a) and (b)
  3.    Actinomycetes
  4.    Flavobacterium
 Discuss Question
Answer: Option C. -> Actinomycetes
Question 5. More spoilage of eggs is caused by
  1.    molds than bacteria
  2.    none of these
  3.    bacteria than molds
  4.    synergistically
 Discuss Question
Answer: Option C. -> bacteria than molds
Question 6. The growth of Streptomyces on straw or elsewhere near the egg may produce
  1.    hay odour
  2.    musty or earthy flavors
  3.    cabbage-water flavor
  4.    fishy flavor
 Discuss Question
Answer: Option B. -> musty or earthy flavors
Question 7. Pink rots in eggs is caused by the strains of
  1.    Pseudomonas fluorescens
  2.    species of Micrococcus or Bacillus
  3.    None of these
  4.    Pseudomonas
 Discuss Question
Answer: Option D. -> Pseudomonas
Question 8. Beef hams are made spongy by species of
  1.    Bacillus
  2.    Rhodotorula
  3.    Pseudomonas
  4.    red Bacillus
 Discuss Question
Answer: Option A. -> Bacillus
Question 9. Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
  1.    Micrococci
  2.    fecal Streptococci
  3.    Lactobacilli
  4.    molds
 Discuss Question
Answer: Option C. -> Lactobacilli
Question 10. 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?
  1.    Both (a) and (b)
  2.    Lactobacillus
  3.    Pseudomonas
  4.    Leuconostoc
 Discuss Question
Answer: Option A. -> Both (a) and (b)

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