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Poultry, Egg and Meat

Poultry, Egg and Meat
More spoilage of eggs is caused by

none of these
molds than bacteria
bacteria than molds
synergistically

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Poultry, Egg and Meat
Which of the following is responsible for a musty or earthy flavor?

Actinomycetes
both (a) and (b)
Pseudomonas syncyanea
Flavobacterium

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Poultry, Egg and Meat
Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Micrococci
Pseudomonas
Both (a) and (b)
Lactobacillus

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Poultry, Egg and Meat
Black spot in meat are produced mainly by

Thamnidium
Rhizopus
Cladosporium
Mucor

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Poultry, Egg and Meat
Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

fecal Streptococci
Micrococci
Lactobacilli
molds

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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
Alcaligenes
catalase negative bacteria

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