This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Microbiology of Eggs”.
1. Which infectious agent causes more spoilage in eggs?
a) Escherichia coli
b) Campylobacter
c) Salmonella
d) Listeria monocytes
View Answer
Explanation: Salmonella Enteritidis is one of the major causes of the food-borne infection called salmonellosis. Contaminated eggs from the hens are the most important vehicle of the infection. Contamination of the eggs can be external and internal.
2. When an egg is broken it loses all its antimicrobial property.
a) True
b) False
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Explanation: When an egg is broken it loses all its antimicrobial property which makes it susceptible to to microbial spoilage. The egg has high water content and high nutrient content which make them prone to microbial spoilage.
3. Which of the following are the contamination source for the spoilage of the eggs?
a) Water used during washing of eggs
b) Materials used to pack the eggs
c) Temperature used during storage
d) Water, temperature and packaging material used for the eggs
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Explanation: The contamination occurs after it is laid due to various reasons like by the fecal matters of the chicken and by specks of dirt or materials used for the cage or nest. Water, temperature and packaging material used for the eggs
4. Which of the following produces fluorescent green rot in eggs?
a) Pseudomonas putida
b) Streptomyces
c) Enterobacter cloacae
d) Escherichia coli
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Explanation: Green rot in eggs are the common causes during the storage of shell eggs. It is mainly due to the invasion of strains of Pseudomonas fluorescens on the egg shells. These bacteria can multiply in the albumen and elaborate the characteristic green pigment.
5. Which of the following produces musty or earthy odor in eggs?
a) Pseudomonas putida
b) Streptomyces
c) Enterobacter cloacae
d) Escherichia coli
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Explanation: The musty or earthy odor in eggs is mainly due to the growth of the Streptomyces. The eggs are to be preserved in dry surroundings. The eggs stored in humid and wet places can produce musty odor.
6. Which of the following produces hay odor in eggs?
a) Pseudomonas putida
b) Streptomyces
c) Enterobacter cloacae
d) Escherichia coli
View Answer
Explanation: The hay odor in eggs is mainly due to the growth of the Enterobacter cloacae. The earthy odor is due to the Streptomyces. Green rot in eggs is mainly due to Pseudomonas fluorescens on the egg shells.
7. Which of the following produces fishy odor in eggs?
a) Pseudomonas putida
b) Streptomyces
c) Enterobacter cloacae
d) Escherichia coli
View Answer
Explanation: The fishy odor in eggs is mainly due to the growth of the E. coli. Feeding canola meal to hens can result in the production of eggs with a fishy odor. This fishy taint is caused by the accumulation of trimethylamine (TMA) in the yolk.
8. Which of the following produces black rot in eggs?
a) Aeromonas
b) Pseudomonas aeruginosa Pseudomonas
c) Pseudomonas fluorescence
d) Serratia marcescens
View Answer
Explanation: The black rot in eggs is mainly due to the growth of the Aeromonas. Other bacteria which can produce black rot are Pseudomonas, Proteus, Alcaligenes, Escherichia, Enterobacter species. Black rot is due to the reduction in proteins with the release of hydrogen sulphide gas.
9. Which of the following produces blue rot in eggs?
a) Aeromonas
b) Pseudomonas aeruginosa
c) Pseudomonas fluorescence
d) Serratia marcescens
View Answer
Explanation: The blue rot in eggs is mainly due to the growth of the Pseudomonas aeruginosa. When these bacteria grow within the egg, they decay the content produces byproducts. This result in change in appearance and color.
10. Which of the following produces pink rot in eggs?
a) Aeromonas
b) Pseudomonas aeruginosa
c) Pseudomonas fluorescence
d) Serratia marcescens
View Answer
Explanation: The pink rot in eggs is mainly due to the growth of the Pseudomonas fluorescence. It is caused at the later stage of green rot. They produce pink coloration which occurs in egg yolk and egg white.
11. White rot indicates early stage of bacterial decomposition.
a) True
b) False
View Answer
Explanation: White rot indicates early stage of bacterial decomposition in the egg. These eggs have sour taste and produces little or no off- flavor. Further bacterial degradation results in green rot, red rot, colorless rot.
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.
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