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 catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas fluorescens species of Micrococcus or Bacillus None of these Pseudomonas Pseudomonas fluorescens species of Micrococcus or Bacillus None of these Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Pseudomonas fluorescens Micrococcus or Bacillus species All of these Molds or yeasts Pseudomonas fluorescens Micrococcus or Bacillus species All of these Molds or yeasts 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. oxalicum All of these P. expansum P. asperulum P. oxalicum All of these P. expansum P. asperulum ANSWER DOWNLOAD EXAMIANS APP
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