MCQOPTIONS
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MCQOPTIONS
This section includes 26 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
White spot in meat is formed due to presence of |
| A. | <i>P. expansum</i> |
| B. | <i>Sporotrichum carnis</i> |
| C. | both (a) and (b) |
| D. | <i>P. oxalicum</i> |
| Answer» C. both (a) and (b) | |
| 2. |
Colorless rots in eggs is caused by |
| A. | <i>Pseudomonas alcaligenes</i> |
| B. | <i>Pseudomonas fluorescens</i> |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» B. <i>Pseudomonas fluorescens</i> | |
| 3. |
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 |
| Answer» D. none of these | |
| 4. |
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 |
| A. | <i>Pseudomonas</i> |
| B. | <i>Alcaligenes</i> |
| C. | hetero-fermentative species |
| D. | catalase negative bacteria |
| Answer» B. <i>Alcaligenes</i> | |
| 5. |
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? |
| A. | <i>Thamnidium </i> |
| B. | <i>Rhizopus</i> |
| C. | <i>T. elegans</i> |
| D. | <i>M. mucedo</i> |
| Answer» B. <i>Rhizopus</i> | |
| 6. |
In storage atmospheres of high humidity variety of molds may cause |
| A. | superficial fungal spoilage |
| B. | bacterial spoilage |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» B. bacterial spoilage | |
| 7. |
Which of the following microorganism spoil poultry in polyethylene bags? |
| A. | <i>Pseudomonas-achromobacter</i> |
| B. | <i>Alcaligenes</i> |
| C. | hetero-fermentative species |
| D. | catalase negative bacteria |
| Answer» B. <i>Alcaligenes</i> | |
| 8. |
Black spot in meat are produced mainly by |
| A. | <i>Cladosporium</i> |
| B. | <i>Thamnidium </i> |
| C. | <i>Mucor </i> |
| D. | <i>Rhizopus</i> |
| Answer» B. <i>Thamnidium </i> | |
| 9. |
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 |
| Answer» B. fungal rotting | |
| 10. |
Lactic acid bacteria in meats may be responsible for |
| A. | slime formation at the surface or within especially in presence of sucrose |
| B. | production of green discoloration |
| C. | souring |
| D. | all of the above |
| Answer» E. | |
| 11. |
Green rots in eggs is chiefly caused by |
| A. | <i>Pseudomonas fluorescens </i> |
| B. | <i>Micrococcus or Bacillus species</i> |
| C. | <i>Molds or yeasts</i> |
| D. | all of the above |
| Answer» B. <i>Micrococcus or Bacillus species</i> | |
| 12. |
Black rots in eggs is most commonly caused by |
| A. | <i>species of Proteus</i> |
| B. | <i>species of Micrococcus or Bacillus</i> |
| C. | molds or yeasts |
| D. | all of these |
| Answer» B. <i>species of Micrococcus or Bacillus</i> | |
| 13. |
Pink rots in eggs is caused by the strains of |
| A. | <i>Pseudomonas</i> |
| B. | <i>Pseudomonas fluorescens</i> |
| C. | species of Micrococcus or Bacillus |
| D. | none of the above |
| Answer» B. <i>Pseudomonas fluorescens</i> | |
| 14. |
Beef hams are made spongy by species of |
| A. | <i>Rhodotorula</i> |
| B. | <i> Bacillus</i> |
| C. | <i>Pseudomonas</i> |
| D. | <i>red Bacillus</i> |
| Answer» C. <i>Pseudomonas</i> | |
| 15. |
The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? |
| A. | <i>Lactobacillus</i> |
| B. | <i> Leuconostoc</i> |
| C. | Both (a) and (b) |
| D. | <i>Pseudomonas </i> |
| Answer» D. <i>Pseudomonas </i> | |
| 16. |
Which of the cause(s) has/have been suggested for the chill rings in sausage? |
| A. | Oxidation |
| B. | Production of organic acids or reducing substances by bacteria |
| C. | Excessive water |
| D. | all of the above |
| Answer» E. | |
| 17. |
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of |
| A. | <i> Micrococcus</i> |
| B. | <i>Flavobacterium </i> |
| C. | both (a) and (b) |
| D. | <i>Pseudomonas syncyanea</i> |
| Answer» D. <i>Pseudomonas syncyanea</i> | |
| 18. |
Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? |
| A. | <i>P. expansum</i> |
| B. | <i>P. asperulum</i> |
| C. | <i>P. oxalicum</i> |
| D. | All of these |
| Answer» E. | |
| 19. |
Which of the following microorganisms grow in beef at a temperature of 15 C and above? |
| A. | <i> Micrococci</i> |
| B. | <i>Pseudomonas</i> |
| C. | Both (a) and (b) |
| D. | <i>Lactobacillus</i> |
| Answer» D. <i>Lactobacillus</i> | |
| 20. |
The growth of Streptomyces on straw or elsewhere near the egg may produce |
| A. | musty or earthy flavors |
| B. | hay odour |
| C. | fishy flavor |
| D. | cabbage-water flavor |
| Answer» B. hay odour | |
| 21. |
Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by |
| A. | Lactobacilli |
| B. | Micrococci |
| C. | fecal Streptococci |
| D. | molds |
| Answer» B. Micrococci | |
| 22. |
The technique first described to determine the incipient spoilage in meat was |
| A. | homogenate extract volume (HEV) |
| B. | agar Plate Count (APC) |
| C. | extract Release Volume (ERV) |
| D. | none of the above |
| Answer» D. none of the above | |
| 23. |
Which of the following is responsible for a musty or earthy flavor? |
| A. | <i>Actinomycetes</i> |
| B. | <i>Flavobacterium</i> |
| C. | both (a) and (b) |
| D. | <i>Pseudomonas syncyanea</i> |
| Answer» B. <i>Flavobacterium</i> | |
| 24. |
Molds causing spoilage of eggs include species of |
| A. | <i>Cladosporium</i> |
| B. | <i>Mucor </i> |
| C. | <i>Thamnidium</i> |
| D. | all of these |
| Answer» E. | |
| 25. |
More spoilage of eggs is caused by |
| A. | bacteria than molds |
| B. | molds than bacteria |
| C. | synergistically |
| D. | none of these |
| Answer» B. molds than bacteria | |
| 26. |
Vacuum packaged meats are spoiled by |
| A. | <i>B. thermosphacta</i> |
| B. | <i>Lactobacilli </i> |
| C. | Both (a) and (b) |
| D. | none of these |
| Answer» D. none of these | |