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Poultry, Egg and Meat

Poultry, Egg and Meat
Colorless rots in eggs is caused by

both (a) and (b)
Pseudomonas fluorescens
Pseudomonas alcaligenes
none of these

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Poultry, Egg and Meat
White spot in meat is formed due to presence of

both (a) and (b)
Sporotrichum carnis
P. expansum
P. oxalicum

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Poultry, Egg and Meat
The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?

Lactobacillus
Leuconostoc
Both (a) and (b)
Pseudomonas

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Poultry, Egg and Meat
Lactic acid bacteria in meats may be responsible for

All of these
production of green discoloration
souring
slime formation at the surface or within especially in presence of sucrose

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Poultry, Egg and Meat
Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of

Pseudomonas
catalase negative bacteria
Alcaligenes
hetero-fermentative species

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Poultry, Egg and Meat
Molds causing spoilage of eggs include species of

Thamnidium
Mucor
Cladosporium
all of these

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