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Poultry, Egg and Meat

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

all of these
Mucor
Cladosporium
Thamnidium

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Poultry, Egg and Meat
The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed

fungal rotting
superficial fungal spoilage
any of these
pin-spot molding

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Poultry, Egg and Meat
Pink rots in eggs is caused by the strains of

Pseudomonas fluorescens
species of Micrococcus or Bacillus
Pseudomonas
None of these

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

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

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Poultry, Egg and Meat
The technique first described to determine the incipient spoilage in meat was

homogenate extract volume (HEV)
extract Release Volume (ERV)
None of these
agar Plate Count (APC)

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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
hetero-fermentative species
catalase negative bacteria
Alcaligenes

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