Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these slime formation at the surface or within especially in presence of sucrose production of green discoloration souring All of these slime formation at the surface or within especially in presence of sucrose production of green discoloration souring ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci Lactobacilli Micrococci molds fecal Streptococci Lactobacilli Micrococci molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Both (a) and (b) Lactobacillus Micrococci Pseudomonas Both (a) and (b) Lactobacillus Micrococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these ANSWER DOWNLOAD EXAMIANS APP
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