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 Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium all of these Cladosporium Mucor Thamnidium all of these Cladosporium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula 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 none of these hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
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