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Poultry, Egg and Meat

Poultry, Egg and Meat
Black spot in meat are produced mainly by

Mucor
Rhizopus
Cladosporium
Thamnidium

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Poultry, Egg and Meat
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

both (a) and (b)
Micrococcus
Pseudomonas syncyanea
Flavobacterium

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Poultry, Egg and Meat
Black rots in eggs is most commonly caused by

species of Micrococcus or Bacillus
molds or yeasts
species of Proteus
all of these

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Poultry, Egg and Meat
In storage atmospheres of high humidity variety of molds may cause

none of these
both (a) and (b)
superficial fungal spoilage
bacterial spoilage

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Poultry, Egg and Meat
Green rots in eggs is chiefly caused by

All of these
Molds or yeasts
Micrococcus or Bacillus species
Pseudomonas fluorescens

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Poultry, Egg and Meat
Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Pseudomonas
Micrococci
Both (a) and (b)
Lactobacillus

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