A food worker notices a very strong oily odor in a food storage room. Which type of microorganism is most likely responsible for this odor?

• A. Pseudomonas species
• B. Streptococcus species
• C. Saccharomyces species
• D. Bacillus species

Answer: (A)

Verified step by step guidance

1. Step 1: Understand that certain microorganisms produce characteristic odors due to their metabolic activities, especially when they grow in food storage environments.
2. Step 2: Recognize that Pseudomonas species are known for producing strong, often unpleasant odors, including oily or fruity smells, because they metabolize lipids and other compounds in food.
3. Step 3: Compare the other options: Streptococcus species are generally associated with human infections and do not typically produce strong oily odors; Saccharomyces species are yeasts involved in fermentation and usually produce alcoholic or yeasty smells; Bacillus species can produce odors but are more commonly linked to spoilage with different scent profiles.
4. Step 4: Conclude that the strong oily odor in the food storage room is most likely caused by Pseudomonas species due to their metabolic characteristics and common presence in moist environments.
5. Step 5: Remember that identifying the microorganism responsible for odors involves linking the type of odor to known metabolic byproducts of specific microbes.