(A) Lactobacillus
(B) Serratia
(C) Staphylococcus
(D) Moraxella
Show Answer
Q.No.2. Out of these, which bacteria is found in processed/cured meat
(A) Moraxella
(B) Pseudomonas
(C) Alcaligenes
(D) Lactobacillus
Show Answer
Q.No.3. Which of these bacteria is found both in refrigerated and processed meat
(A) Micrococcus
(B) Pseudomonas
(C) Serratia
(D) Staphyloccus
Show Answer
Q.No.4. Which of these mould is found in fresh/ refrigerated meat
(A) Cladosporium
(B) Aspergillus
(C) Penicillium
(D) Rhizopus
Show Answer
Q. No. 5. Which of these mould is found in processed/ curred meat
(A) Cladosporium
(B) Aspergillus
(C) Geotrichum
(D) Sporotrichum
Show Answer
Q. No. 6. Which of these fungus is found both in refrigerated and processed meat
(A) Cladosporium
(B) Aspergillus
(C) Mucor
(D) Thamnidium
Show Answer
Q.No.7. Smoking of meat resulted in
(A) Desired flavour
(B) Preservation of meat
(C) Both of the above
(D) None of the above
Show Answer
Q.No.8. Recommended antibiotics in meat preservation
(A) Nisin
(B) Chloramphenicol
(C) Chlortetracycline and oxytetracycline
(D) All of these
Show Answer
Q.No.9. Antibiotics are applied to meat by
(A) Fed to animals before slaughtering
(B) Infused into carcase
(C) Applied to the surface of meat
(D) All of these
Show Answer
Q.No. 10. Purplish red colour of meat is due to
(A) Myglobin (Fe2+)
(B) Nitric oxide myglobin (Fe2+)
(C) Metmyoglobin (Fe3+)
(D) Oxymyglobin (Fe2+)
Show Answer
Sir please post some questions of up psc food safety officer exam.
ReplyDeleteThanx in advance
k...
ReplyDelete