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MCQs

Total Questions : 57 | Page 2 of 6 pages
Question 11. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
  1.    both (a) and (b)
  2.    Flavobacterium
  3.    Pseudomonas syncyanea
  4.    Micrococcus
 Discuss Question
Answer: Option A. -> both (a) and (b)
Question 12. Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
  1.    P. asperulum
  2.    P. oxalicum
  3.    All of these
  4.    P. expansum
 Discuss Question
Answer: Option C. -> All of these
Question 13. Which of the following microorganisms grow in beef at a temperature of 15°C and above?
  1.    Micrococci
  2.    Pseudomonas
  3.    Lactobacillus
  4.    Both (a) and (b)
 Discuss Question
Answer: Option D. -> Both (a) and (b)
Question 14. Green rots in eggs is chiefly caused by
  1.    Pseudomonas fluorescens
  2.    Molds or yeasts
  3.    All of these
  4.    Micrococcus or Bacillus species
 Discuss Question
Answer: Option A. -> Pseudomonas fluorescens
Question 15. Black rots in eggs is most commonly caused by
  1.    species of Micrococcus or Bacillus
  2.    molds or yeasts
  3.    all of these
  4.    species of Proteus
 Discuss Question
Answer: Option D. -> species of Proteus
Question 16. Black spot in meat are produced mainly by
  1.    Thamnidium
  2.    Rhizopus
  3.    Cladosporium
  4.    Mucor
 Discuss Question
Answer: Option C. -> Cladosporium
Question 17. Lactic acid bacteria in meats may be responsible for
  1.    souring
  2.    All of these
  3.    slime formation at the surface or within especially in presence of sucrose
  4.    production of green discoloration
 Discuss Question
Answer: Option B. -> All of these
Question 18. Which of the cause(s) has/have been suggested for the chill rings in sausage?
  1.    Oxidation
  2.    Excessive water
  3.    All of these
  4.    Production of organic acids or reducing substances by bacteria
 Discuss Question
Answer: Option C. -> All of these
Question 19. Which of the following microorganism spoil poultry in polyethylene bags?
  1.    Pseudomonas-achromobacter
  2.    catalase negative bacteria
  3.    Alcaligenes
  4.    hetero-fermentative species
 Discuss Question
Answer: Option A. -> Pseudomonas-achromobacter
Question 20. In storage atmospheres of high humidity variety of molds may cause
  1.    bacterial spoilage
  2.    none of these
  3.    both (a) and (b)
  4.    superficial fungal spoilage
 Discuss Question
Answer: Option D. -> superficial fungal spoilage

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