This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Meat Products – Bacon, Sausage and Pepperoni”.
1. A _____________ is important during sausage fermentation to promote the coagulation of meat proteins.
a) Decrease in pH
b) Increase in pH
c) Decrease in temperature
d) Increase in temperature
View Answer
Explanation: Since there is acid production during fermentation, the pH drops to less than 5.2. This helps in the coagulation of meat proteins. It also helps expel moisture and increases the shelf life of the product.
2. _________ compounds of wood smoke have antimicrobial properties.
a) Acetic
b) Phenolic
c) Nitrate
d) Methyl
View Answer
Explanation: Phenolic compounds are found in wood smoke. Smoked sausages have a distinct flavor as well as anti-oxidative and antimicrobial properties. This improves their shelf life.
3. Fungal growth might occur on unsmoked sausages.
a) True
b) False
View Answer
Explanation: Since unsmoked sausages do not have antimicrobial properties, there is a risk of fungal contamination. This gives them a characteristic taste and feel due to the fungal proteolytic, lipolytic and anti-oxidative activity.
4. Pepperoni is a type of ________ sausage.
a) Dry
b) Fresh
c) Semi-dry
d) Cooked
View Answer
Explanation: Traditional pepperoni is smoked and air dried. It is made from beef, pork or a combination of both. Its fat content is less than 30%.
5. Where did pepperoni originate from?
a) Austria
b) Italy
c) Spain
d) Portugal
View Answer
Explanation: Pepperoni is an Italian-American variety of dry sausage. It is very similar to the spicy salamis of Southern Italy and hence, pepperoni is said to have originated in Italy.
6. ______________ is added to bacon to prevent botulism.
a) Sodium Nitrite
b) Sodium Acetate
c) Potassium Nitrite
d) Potassium Acetate
View Answer
Explanation: Sodium Nitrite acts an as antimicrobial and fights harmful bacteria. It also gives bacon its signature pink color.
7. Phosphates are used in bacon to _____________
a) Enhance the taste
b) Increase water binding
c) Fortify it
d) Decrease water binding
View Answer
Explanation: Phosphate chelate ions in proteins. This prevents cross linking between the proteins, therefore unfolding them. Hence, they can increase water binding.
8. The type of bacterial contamination depends on the type of packaging.
a) True
b) False
View Answer
Explanation: Vacuum-packed bacon can be spoiled by Lactobacillus and Micrococcus due to souring. Vacuum-packed, low-salt bacon kept above 293.15 K is contaminated by Staphylococcus.
9. The ___________ process employs 550 ppm of sodium erythrobate.
a) Ohio
b) Boston
c) Michigan
d) Wisconsin
View Answer
Explanation: Wisconsin process is a process of preserving bacon with lactic acid, sucrose, sodium nitrite and sodium erythrobate. It is much more effective than the conventional methods.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
