This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Microbiology of Eggs – Set 2”.
1. Which of the following produces red rot in eggs?
a) Aeromonas
b) Pseudomonas aeruginosa
c) Pseudomonas fluorescence
d) Serratia marcescens
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Explanation: The red rot in eggs is mainly due to the growth of the Serratia marcescens. These eggs are distinguished by a rod dissociation of egg white. it also affects the surface of the egg yolk which results in putrefied odor.
2. Which of the following produces green rot in eggs?
a) Aeromonas
b) Stenotrophomonas maltophilia
c) Pseudomonas fluorescence
d) Serratia marcescens
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Explanation: The green rot in eggs is mainly due to the growth of the Stenotrophomonas maltophilia. The green rot is shown when exposed to UV light. In later stage of green rot spoilage, the egg yolk disintegrates and spreads to the egg white.
3. Which of the following produces creamy color of the yolk in eggs?
a) Aeromonas
b) Stenotrophomonas maltophilia
c) Bacillus cereus
d) Serratia marcescens
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Explanation: The creamy color of the yolk in eggs is mainly due to the growth of the Bacillus cereus. The spoilage of the eggs can cause odor and discoloration of yolk and egg white. Slimy eggshells also indicate the contamination.
4. Which of the following produces tan color of the albumen in eggs?
a) Aeromonas
b) Stenotrophomonas maltophilia
c) Bacillus cereus
d) Serratia marcescens
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Explanation: The tan color of the albumen in eggs is mainly due to the growth of the Bacillus cereus. Generally, egg white has clear liquid contained within an egg. It is formed from the layers of secretions of the oviduct in the hen.
5. Which of the following produces fruit odor in eggs?
a) Acinetobacter
b) Stenotrophomonas maltophilia
c) Bacillus cereus
d) Serratia marcescens
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Explanation: The fruit odor in eggs is mainly due to the growth of the Acinetobacter. The fruit odor is also caused by Pseudomonas, Acetobacter and coliform. In further stage of spoilage, the egg yolk disintegrates.
6. Which among the spoilage is fungal spoilage in eggs?
a) Penicillium, Cladosporium, Alternaria
b) Penicillium, Cladosporium
c) Penicillium, Alternaria
d) Cladosporium, Alternaria
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Explanation: Penicillium, Cladosporium, Alternaria are some of the molds that are responsible for egg spoilages. The early mold growth in egg surface is called as pin-spot molding and the final stage of spoilages in the egg is called as fungal rotting.
7. In which of the following spoilage does development of gas takes place in eggs?
a) Green rot
b) Black rot
c) Colorless rot
d) Red rot
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Explanation: The black rot is caused by a species of Proteus. Proteus melanovogenes causes black coloration yolk & dark color in white. It is caused when the eggs are stored at high temperature. Gas pressure develops in the egg due to the presence of hydrogen sulfide.
8. Pin spot molding is a very early mold growth in eggs.
a) True
b) False
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Explanation: Pin spot molding is a very early mold growth in eggs. These are small, compact colonies of molds appear on the shell and usually just inside the egg. Penicillium species cause yellow or green spots inside the shell.
9. Fungal rotting is the final stage of mold growth in eggs.
a) True
b) False
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Explanation: Fungal rotting is the final stage of mold growth in eggs. Mycelium of the mold grows through the pores or cracks in the egg. Jellying of egg white can also be seen. The hyphae of the mold may weaken the yolk membrane.
10. In which of the following spoilage does development of white incrustation in egg yolk?
a) Green rot
b) Black rot
c) Colorless rot
d) Red rot
View Answer
Explanation: The colorless rot is caused by Pseudomonas, Acinetobacter. It can be detected by candling method. In later stage of spoilage, the yolk disintegrates and shows a white incrustation. The odour is highly offensive.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
