A Best Way To Crack Gorenment Job Exams

Microbiology Objective Questions { Poultry, Egg and Meat }

22. 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
A.hetero-fermentative species
B.catalase negative bacteria
C.both (a) and (b)
D.none of these
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23.  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
C.hetero-fermentative species
D.catalase negative bacteria
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24. Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
C.T. elegans
D.M. mucedo
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25. The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
A.pin-spot molding
B.fungal rotting
C.superficial fungal spoilage
D.any of these
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26. White spot in meat is formed due to presence of
A.P. expansum
B.Sporotrichum carnis
C.both (a) and (b)
D.P. oxalicum
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