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MCQs

Total Questions : 57 | Page 5 of 6 pages
Question 41. . 
Black rots in eggs is most commonly caused by
  1.    species of Proteus
  2.    species of Micrococcus or Bacillus
  3.    molds or yeasts
  4.    all of these
 Discuss Question
Answer: Option A. -> species of Proteus
Question 42. . Which of the cause(s) has/have been suggested for the chill rings in sausage?
  1.    Oxidation
  2.    Production of organic acids or reducing substances by bacteria
  3.    Excessive water
  4.    all of the above
 Discuss Question
Answer: Option D. -> all of the above
Question 43. . Lactic acid bacteria in meats may be responsible for
  1.    slime formation at the surface or within especially in presence of sucrose
  2.    production of green discoloration
  3.    souring
  4.    all of the above
 Discuss Question
Answer: Option D. -> all of the above
Question 44. . Black spot in meat are produced mainly by
  1.    Cladosporium
  2.    Thamnidium
  3.    Mucor
  4.    Rhizopus
 Discuss Question
Answer: Option A. -> Cladosporium
Question 45. . In storage atmospheres of high humidity variety of molds may cause
  1.    superficial fungal spoilage
  2.    bacterial spoilage
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option A. -> superficial fungal spoilage
Question 46. . Which of the following microorganism spoil poultry in polyethylene bags?
  1.    Pseudomonas-achromobacter
  2.    Alcaligenes
  3.    hetero-fermentative species
  4.    catalase negative bacteria
 Discuss Question
Answer: Option A. -> Pseudomonas-achromobacter
Question 47. . Colorless rots in eggs is caused by
  1.    Pseudomonas alcaligenes
  2.    Pseudomonas fluorescens
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option A. -> Pseudomonas alcaligenes
Question 48. . The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by
  1.    hetero-fermentative species
  2.    catalase negative bacteria
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 49. . 
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
  1.    Pseudomonas
  2.    Alcaligenes
  3.    hetero-fermentative species
  4.    catalase negative bacteria
 Discuss Question
Answer: Option A. -> Pseudomonas
Question 50. . Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
  1.    Thamnidium
  2.    Rhizopus
  3.    T. elegans
  4.    M. mucedo
 Discuss Question
Answer: Option A. -> Thamnidium

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