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POULTRY, EGG AND MEAT

Poultry, Egg and Meat
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

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

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Poultry, Egg and Meat
Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?

All of these
P. asperulum
P. oxalicum
P. expansum

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

Pseudomonas
Micrococci
Both (a) and (b)
Lactobacillus

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Poultry, Egg and Meat
Green rots in eggs is chiefly caused by

Pseudomonas fluorescens
Micrococcus or Bacillus species
All of these
Molds or yeasts

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Poultry, Egg and Meat
Black rots in eggs is most commonly caused by

all of these
molds or yeasts
species of Micrococcus or Bacillus
species of Proteus

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