@⇒ Short cut notes / rapid fire notes / best theory of Poultry egg and meat ⇒ Microbiology ⇒ Medical Science Engineering Multiple Choice Questions / Objective type questions, MCQ's, with question and answers, download free PDF

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Home⇒ Medical Science⇒ Microbiology⇒ Poultry egg and meat

1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. .

2-Wrong options are also given but dont concentrate there, Right answer is in bold format.

Q1 ⇒ Which of the following is responsible for a musty or earthy flavor?
Actinomycetes
[other wrong options] [Discuss in forum] 3 -4

Q2 ⇒ Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
both (a) and (b)
[other wrong options] [Discuss in forum] 1 -2

Q3 ⇒ Lactic acid bacteria in meats may be responsible for
all of the above
[other wrong options] [Discuss in forum] 2 -1

Q4 ⇒ Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
Lactobacilli
[other wrong options] [Discuss in forum] 2 -1

Q5 ⇒ In storage atmospheres of high humidity variety of molds may cause
superficial fungal spoilage
[other wrong options] [Discuss in forum] 1 -1

Q6 ⇒ The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
pin-spot molding
[other wrong options] [Discuss in forum] 1 -1

Q7 ⇒ More spoilage of eggs is caused by
bacteria than molds
[other wrong options] [Discuss in forum] 2 -1

Q8 ⇒ Green rots in eggs is chiefly caused by
Pseudomonas fluorescens
[other wrong options] [Discuss in forum] 1 -1

Q9 ⇒ 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
Pseudomonas
[other wrong options] [Discuss in forum] 1 -1

Q10 ⇒ Beef hams are made spongy by species of
Bacillus
[other wrong options] [Discuss in forum] 2 -2

Q11 ⇒ Black spot in meat are produced mainly by
Cladosporium
[other wrong options] [Discuss in forum] 2 -4

Q12 ⇒ Vacuum packaged meats are spoiled by
Both (a) and (b)
[other wrong options] [Discuss in forum] 3 -1

Q13 ⇒ Which of the following microorganisms grow in beef at a temperature of 15°C and above?
Both (a) and (b)
[other wrong options] [Discuss in forum] 2 -1

Q14 ⇒ 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
both (a) and (b)
[other wrong options] [Discuss in forum] 4 -2

Q15 ⇒ Pink rots in eggs is caused by the strains of
Pseudomonas
[other wrong options] [Discuss in forum] 3 -3

Q16 ⇒ Which of the following microorganism spoil poultry in polyethylene bags?
Pseudomonas-achromobacter
[other wrong options] [Discuss in forum] 2 -1

Q17 ⇒ White spot in meat is formed due to presence of
Sporotrichum carnis
[other wrong options] [Discuss in forum] 1 -4

Q18 ⇒ The growth of Streptomyces on straw or elsewhere near the egg may produce
musty or earthy flavors
[other wrong options] [Discuss in forum] 1 -1

Q19 ⇒ Black rots in eggs is most commonly caused by
species of Proteus
[other wrong options] [Discuss in forum] 1 -1

Q20 ⇒ Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
Thamnidium
[other wrong options] [Discuss in forum] 1 -1

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