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MCQs

Total Questions : 196 | Page 3 of 20 pages
Question 21. Molds causing spoilage of eggs include species of
  1.    Cladosporium
  2.    Mucor
  3.    Thamnidium
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Answer: (d).all of these
Question 22. More spoilage of eggs is caused by
  1.    bacteria than molds
  2.    molds than bacteria
  3.    synergistically
  4.    none of these
 Discuss Question
Answer: Option A. -> bacteria than molds
Answer: (a).bacteria than molds
Question 23. 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
Answer: (a).musty or earthy flavors
Question 24. 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
Answer: (a).Lactobacilli
Question 25. 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)
Answer: (c).Both (a) and (b)
Question 26. Black spot in meat are produced mainly by
  1.    Cladosporium
  2.    Thamnidium
  3.    Mucor
  4.    Rhizopus
 Discuss Question
Answer: Option A. -> Cladosporium
Answer: (a).Cladosporium
Question 27. 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
Answer: (d).all of the above
Question 28. 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
Answer: (d).all of the above
Question 29. 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
Answer: (a).Pseudomonas alcaligenes
Question 30. 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)
Answer: (c).both (a) and (b)

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