This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Spoilage Prevention of Meat by Application of Bacteriocins”.
1. What is the role of bacteriocins in food safety?
a) It acts as an anti-pathogen addictive
b) It acts as an anti-cake addictive
c) It acts as an antioxidant addictive
d) It acts as both an anti-pathogen addictive and anti-cake addictive
View Answer
Explanation: Bacteriocins are the usually added for increasing the shelf life of the product. It acts as an anti-pathogen addictive especially in animal feed. It destroys the pathogens that are present in the food given to the animals and birds.
2. What induces bacteria to produce bacteriocins?
a) Other bacteria in the medium
b) Heat of the medium
c) Moisture content of the medium
d) Vitamin content of the medium
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Explanation: Bacteriocins are produced by a bacteria when there is an additional bacteria present in the culture or in the medium. Other bacteria can cause a stress signal in these bacteria, thus producing these substances in the medium.
3. Which of the following is used for encapsulation of bacteriocins in meat industry?
a) Liposome
b) carageen
c) Cellulose acetate
d) Teflon
View Answer
Explanation: Liposome is used as the encapsulated material for the bacteriocins. Phospholipids are the main components in the liposome encapsulation. The head of the phospholipids are hydrophilic in nature whereas the tail is hydrophobic.
4. Which of the following bacteriocin used in meat to destroy Listeria monocytes?
a) Nisin
b) Plantaricin
c) Pediocin
d) Enterocin
View Answer
Explanation: The nisin targets Clostridium botulinum which is present in cheese and other dairy products. Plantaricin targets Enterococcus faecalis which is present in food products. Pediocin targets E.coli which is present in dairy products. Enterocin targets Listeria monocytes which is present in meat products.
5. What is the first step in bacteriocin production process?
a) Isolation
b) Identification
c) Boiling
d) Freezing
View Answer
Explanation: Isolation is the primary step in the bacteriocin production. The targeted bacteriocin is isolated from the food substance or from the medium. It is isolated by using ammonium sulfate method and are tested on various strains of bacteria.
6. What is the final step in bacteriocin production process?
a) Purification
b) Identification
c) Boiling
d) Freezing
View Answer
Explanation: Purification is the final step in the bacteriocin production. The targeted bacteriocin is purified from the food substance or from the medium. Some of the purification techniques used for the bacteriocin production are salt precipitation, cation exchange and gel filtration.
7. Which bacteriocin is commonly used for food preservation?
a) Nisin
b) Plantaricin
c) Pediocin
d) Enterocin
View Answer
Explanation: Nisin is one of the commonly used in bacteriocin. It is used in wide range of food products like dairy products, meat products, fruits and vegetables. It inhibits pathogenic food borne bacteria and Gram-positive food spoilage microorganisms.
8. Bacteriocin are lipid based components.
a) True
b) False
View Answer
Explanation: Bacteriocins are made up of proteins and peptides which are produced by ribosomes. When the bacteriocins are released from bacteria, it corresponds to the receptor on the target microbe and destroy it.
9. What is the general target of bacteriocins?
a) Cell envelope
b) Plasma membrane
c) Nucleus
d) Mitochondria
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Explanation: The bacteriocin produced by the microbes targets the cell envelope of the targeted microbe. It affects the gene expression. It also affects the production of protein within the cell, thus destroying the functioning of the bacteria.
10. Which bacteria is used for Biopreservation of meat products?
a) Lactobacillus
b) E.coli
c) Listeria monocytes
d) Enterococcus
View Answer
Explanation: Lactobacillus commonly called as lactic acid bacteria. These are widely used in bio-preservation of meat products and dairy products. These bacteria are safe to consume and can be easily stored. It also dominates the other microbes present in the food.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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