NURSING EXAM QUESTIONS
MICROBIOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Spoilage of cured meat is listed below, EXCEPT ____
|
|
sliminess (berlendir)
|
|
|
souring (rasa masam)
|
|
|
mushy (soft / lembik)
|
|
|
greening (berubah warna kehijauan)
|
Explanation:
Detailed explanation-1: -Spoilage of cured meat: If moisture is available micrococcus and yeast form slime in the surface. With less moisture, mold may give cottony growth and colored spots. Microorganisms that produce peroxide cause greening of sausage. E.g. Lactobacillus, Leuconostoc and other catalase-ve bacteria.
Detailed explanation-2: -Spoilage of meat products occurs generally in three types: sliminess, souring, and greening.
Detailed explanation-3: -The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens.
There is 1 question to complete.