This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Spoilage Organisms Associated with Poultry”.
1. What are the sources of spoilage of poultry?
a) Prolonged distribution and storage time
b) Prolonged distribution and storage pressure
c) Storage time and storage pressure
d) Storage pressure and prolonged distribution
View Answer
Explanation: The primary reasons of spoilage in poultry products are prolonged distribution and storage time. Inappropriate storage temperature and high initial bacterial counts can also result in the spoilage of the poultry products.
2. How to identify spoilage in poultry?
a) Development of an objectionable odor
b) Distinct appearance of fat under skin
c) The carcass may have very few cuts and tears
d) Distinct appearance of fat under fat
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Explanation: Spoilage bacteria in poultry meat causes dark color on the surface. It also develops an objectionable odor. The texture is slimy due to the high bacterial numbers. Therefore, the foods should be stored at safe temperatures.
3. What type of bacteria is commonly found on poultry?
a) Campylobacter
b) Lactic acid bacteria
c) Staphylococcus
d) Staphylococcus and lactic acid bacteria
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Explanation: Campylobacter bacteria is commonly found on poultry. These bacteria cause infection called campylobacteriosis. These bacteria generally live in the intestines of healthy birds and raw poultry meat.
4. What temperature kills bacteria on chicken?
a) 175°F
b) 155°F
c) 145°F
d) 165°F
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Explanation: The temperature at which bacteria is killed on chicken is 165°F. Temperature, time and oxidation plays a major role in the growth of the microbes. Therefore, the chicken should be stored under safe temperatures.
5. Which of the following causes surface spoilage on poultry meat?
a) Pseudomonas
b) Serratia marcescens
c) Photobacterium
d) Flavobacterium
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Explanation: Pseudomonas causes surface spoilage on poultry meat. It is also caused by Acenatobacter, Streptococcus, Leuconostoc, Bacillus and Micrococcus. Temperature and moisture play a major role in slime production.
6. Which of the following causes red spots on poultry meat?
a) Pseudomonas
b) Serratia marcescens
c) Photobacterium
d) Flavobacterium
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Explanation: Serratia marcescens causes red spots on poultry meat. Serratia marcescens is a species of rod-shaped. It is gram-negative bacteria. It is a facultative anaerobe and an opportunistic pathogen which affects the poultry meat.
7. Which of the following causes phosphorescence on poultry meat?
a) Pseudomonas
b) Serratia marcescens
c) Photobacterium
d) Flavobacterium
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Explanation: Photobacterium causes phosphorescence on poultry meat. Some bacteria irritate the bowel movement. It causes food poisoning. It can also produce neurotoxins, which have an effect on memory.
8. Which of the following causes yellow color on poultry meat?
a) Pseudomonas
b) Serratia marcescens
c) Photobacterium
d) Flavobacterium
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Explanation: Flavobacterium causes yellow color on poultry meat. Most Flavobacterium are harmless. But some are opportunistic pathogens. It can cause disease in a wide variety of organisms, including plants, poultry and humans.
9. Which of the following causes blue color on poultry meat?
a) Pseudomonas syncyanea
b) Serratia marcescens
c) Photobacterium
d) Flavobacterium
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Explanation: Pseudomonas syncyanea causes blue color on poultry meat. Pseudomonas strains are used in large scale biotechnological applications. The quality of the poultry meat products are affected due to these discolorations on the surface.
10. Which of the following causes brownish black color on poultry meat?
a) Pseudomonas syncyanea
b) Serratia marcescens
c) Chromobacterium lividum
d) Flavobacterium
View Answer
Explanation: Chromobacterium lividum causes brownish back color on poultry meat. These are opportunistic pathogen found in soil and water. Disease in humans and animals are rare, but mortality is high.
11. Which of the following causes black spots on poultry meat?
a) Pseudomonas syncyanea
b) Serratia marcescens
c) Chromobacterium lividum
d) Cladosporium herbarum
View Answer
Explanation: Cladosporium herbarum causes black spots on poultry meat. These are common fungus found worldwide in organic and inorganic matter. It is proficiently distributed in the air. It affects the poultry products.
12. Which of the following causes white spots on poultry meat?
a) Pseudomonas syncyanea
b) Sporotrichum carnis
c) Chromobacterium lividum
d) Cladosporium herbarum
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Explanation: Sporotrichum carnis causes white spots on poultry meat. These molds grow on surface of the meat and produces stickiness. Temperature and time play a major role in the quality of the poultry products.
13. Which of the following causes green spots on poultry meat?
a) Pseudomonas syncyanea
b) Sporotrichum carnis
c) Chromobacterium lividum
d) Penicillium species
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Explanation: Penicillium species causes green spots on poultry meat. Species like Penicillium camemberti and Penicillium nalgiovense are used in the manufacturing of blue cheeses, white cheeses and mold fermented meat sausages.
14. Souring can be caused by Lactobacillus and Micrococcus.
a) True
b) False
View Answer
Explanation: Souring can be caused by Lactobacillus and Micrococcus. These bacteria cause spoilage like off flavor slime and sometimes putrefaction. Packaging film with poor gas penetration encourages lactic acid bacteria which causes sourness and slime.
15. Yeast can grow on surface of meat causing discolorations like white, pink, brown spots.
a) True
b) False
View Answer
Explanation: The yeast can grow on surface of meat causing sliminess, rancidity of fat, off odor and taste. It also produces discolorations like white, pink, brown spots under aerobic condition. Proper storage conditions are needed.
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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