Food Microbiology Chapter 4

Which of the following is a sensory change indicating spoilage in meat?

• Increased firmness

• Discoloration

• Bright red color

• Sweet smell

Which spoilage bacteria is commonly associated with poultry?

• Pseudomonas

• Enterococci

• Clostridium

• Lactobacillus

What is a method to preserve fish?

• Refrigeration

• Boiling

• Freezing at room temperature

• Drying in sunlight

Which of the following is a common spoilage sign in dairy products?

• Hardening

• Discoloration

• Rancidity

• Foaming

What is the primary cause of spoilage in vegetables?

• Low pH

• High fat content

• Microbial growth

• High protein content

Which microorganism is known for causing spoilage in seafood?

• Clostridium

• Bacillus

• Pseudomonas

• Staphylococcus

What is a common spoilage sign in fruits?

• Discoloration

• Sliminess

• Rancidity

• Soft rot

Which of the following is a method to preserve meat?

• Vacuum packaging

• Adding sugar

• Storing at room temperature

• Exposing to air

What is a common spoilage sign in eggs?

• Soft texture

• Bright color

• Muddy discoloration of yolk

• Sweet smell

Which of the following is a method to prevent spoilage in dairy products?

• Adding salt

• Exposing to light

• Refrigeration

• Storing at high temperatures