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MCQs

Total Questions : 57 | Page 4 of 6 pages
Question 31.  
Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
  1.    Lactobacilli
  2.    Micrococci
  3.    fecal Streptococci
  4.    molds
 Discuss Question
Answer: Option A. -> Lactobacilli
Question 32.  The growth of Streptomyces on straw or elsewhere near the egg may produce
  1.    musty or earthy flavors
  2.    hay odour
  3.    fishy flavor
  4.    cabbage-water flavor
 Discuss Question
Answer: Option A. -> musty or earthy flavors
Question 33.  Vacuum packaged meats are spoiled by
  1.    B. thermosphacta
  2.    Lactobacilli
  3.    Both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> Both (a) and (b)
Question 34.  Beef hams are made spongy by species of
  1.    Rhodotorula
  2.    Bacillus
  3.    Pseudomonas
  4.    red Bacillus
 Discuss Question
Answer: Option B. -> Bacillus
Question 35.  Pink rots in eggs is caused by the strains of
  1.    Pseudomonas
  2.    Pseudomonas fluorescens
  3.    species of Micrococcus or Bacillus
  4.    none of the above
 Discuss Question
Answer: Option A. -> Pseudomonas
Question 36. . 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.    Lactobacillus
  2.    Leuconostoc
  3.    Both (a) and (b)
  4.    Pseudomonas
 Discuss Question
Answer: Option C. -> Both (a) and (b)
Question 37. . Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
  1.    Micrococcus
  2.    Flavobacterium
  3.    both (a) and (b)
  4.    Pseudomonas syncyanea
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 38. .  Which of the following microorganisms grow in beef at a temperature of 15°C and above?
  1.    Micrococci
  2.    Pseudomonas
  3.    Both (a) and (b)
  4.    Lactobacillus
 Discuss Question
Answer: Option C. -> Both (a) and (b)
Question 39. . Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
  1.    P. expansum
  2.    P. asperulum
  3.    P. oxalicum
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these
Question 40. .  Green rots in eggs is chiefly caused by
  1.    Pseudomonas fluorescens
  2.    Micrococcus or Bacillus species
  3.    Molds or yeasts
  4.    all of the above
 Discuss Question
Answer: Option A. -> Pseudomonas fluorescens

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