Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) 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. expansum All of these P. oxalicum P. asperulum P. expansum All of these P. oxalicum P. asperulum 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 Lactobacillus Micrococci Both (a) and (b) Pseudomonas Lactobacillus Micrococci Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these species of Micrococcus or Bacillus species of Proteus molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
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