Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Mucor Thamnidium Cladosporium Rhizopus Mucor Thamnidium Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Both (a) and (b) Lactobacillus Micrococci Pseudomonas Both (a) and (b) Lactobacillus Micrococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? P. expansum All of these P. asperulum P. oxalicum P. expansum All of these P. asperulum P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed superficial fungal spoilage pin-spot molding fungal rotting any of these superficial fungal spoilage pin-spot molding fungal rotting any of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Molds or yeasts Pseudomonas fluorescens Micrococcus or Bacillus species All of these Molds or yeasts Pseudomonas fluorescens Micrococcus or Bacillus species All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by hetero-fermentative species catalase negative bacteria both (a) and (b) none of these hetero-fermentative species catalase negative bacteria both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
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