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