Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus TRUE ANSWER : ? YOUR ANSWER : ?
The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Leuconostoc Both (a) and (b) Lactobacillus Pseudomonas TRUE ANSWER : ? YOUR ANSWER : ?
The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor cabbage-water flavor musty or earthy flavors hay odour TRUE ANSWER : ? YOUR ANSWER : ?
Pink rots in eggs is caused by the strains of Pseudomonas fluorescens species of Micrococcus or Bacillus Pseudomonas None of these TRUE ANSWER : ? YOUR ANSWER : ?
White spot in meat is formed due to presence of Sporotrichum carnis P. expansum P. oxalicum both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by catalase negative bacteria both (a) and (b) hetero-fermentative species none of these TRUE ANSWER : ? YOUR ANSWER : ?
More spoilage of eggs is caused by none of these molds than bacteria synergistically bacteria than molds TRUE ANSWER : ? YOUR ANSWER : ?
Beef hams are made spongy by species of red Bacillus Pseudomonas Rhodotorula Bacillus TRUE ANSWER : ? YOUR ANSWER : ?
Colorless rots in eggs is caused by Pseudomonas alcaligenes Pseudomonas fluorescens both (a) and (b) none of these TRUE ANSWER : ? YOUR ANSWER : ?
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea Flavobacterium both (a) and (b) Micrococcus TRUE ANSWER : ? YOUR ANSWER : ?