Vacuum packaged meats are spoiled by Lactobacilli none of these B. thermosphacta Both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
Pink rots in eggs is caused by the strains of None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens TRUE ANSWER : ? YOUR ANSWER : ?
Which of the cause(s) has/have been suggested for the chill rings in sausage? All of these Production of organic acids or reducing substances by bacteria Oxidation Excessive water TRUE ANSWER : ? YOUR ANSWER : ?
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo T. elegans Rhizopus Thamnidium TRUE ANSWER : ? YOUR ANSWER : ?
In storage atmospheres of high humidity variety of molds may cause both (a) and (b) none of these superficial fungal spoilage bacterial spoilage TRUE ANSWER : ? YOUR ANSWER : ?
Which of the following microorganisms grow in beef at a temperature of 15°C and above? Micrococci Pseudomonas Lactobacillus Both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of Alcaligenes hetero-fermentative species Pseudomonas catalase negative bacteria TRUE ANSWER : ? YOUR ANSWER : ?
White spot in meat is formed due to presence of both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum TRUE ANSWER : ? YOUR ANSWER : ?
Green rots in eggs is chiefly caused by Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts TRUE ANSWER : ? YOUR ANSWER : ?
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium both (a) and (b) Pseudomonas syncyanea Micrococcus TRUE ANSWER : ? YOUR ANSWER : ?