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