Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes Pseudomonas fluorescens none of these both (a) and (b) Pseudomonas alcaligenes Pseudomonas fluorescens none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Micrococci Both (a) and (b) Pseudomonas Lactobacillus Micrococci Both (a) and (b) Pseudomonas Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? All of these Excessive water Production of organic acids or reducing substances by bacteria Oxidation All of these Excessive water Production of organic acids or reducing substances by bacteria Oxidation ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Cladosporium Thamnidium Mucor all of these Cladosporium Thamnidium Mucor ANSWER DOWNLOAD EXAMIANS APP
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? Leuconostoc Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS