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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
Micrococcus
both (a) and (b)
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?

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

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

Lactobacillus
Both (a) and (b)
Micrococci
Pseudomonas

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

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

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

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

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