Poultry, Egg and Meat – Section 1

11. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

A. Micrococcus
B. Flavobacterium
C. both (a) and (b)
D. Pseudomonas syncyanea

Correct Answer: C. both (a) and (b)

12. Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?

A. P. expansum
B. P. asperulum
C. P. oxalicum
D. All of these

Correct Answer: D. All of these

13. Which of the following microorganisms grow in beef at a temperature of 15°C and above?

A. Micrococci
B. Pseudomonas
C. Both (a) and (b)
D. Lactobacillus

Correct Answer: C. Both (a) and (b)

14. Green rots in eggs is chiefly caused by

A. Pseudomonas fluorescens
B. Micrococcus or Bacillus species
C. Molds or yeasts
D. all of the above

Correct Answer: A. Pseudomonas fluorescens

15. Black rots in eggs is most commonly caused by

A. species of Proteus
B. species of Micrococcus or Bacillus
C. molds or yeasts
D. all of these

Correct Answer: A. species of Proteus

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