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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?

P. expansum
P. oxalicum
All of these
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?

Micrococci
Pseudomonas
Both (a) and (b)
Lactobacillus

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

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

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

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

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