Poultry, Egg and Meat 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 none of these both (a) and (b) hetero-fermentative species catalase negative bacteria none of these both (a) and (b) hetero-fermentative species catalase negative bacteria 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. asperulum P. expansum All of these P. oxalicum P. asperulum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Pseudomonas fluorescens Micrococcus or Bacillus species Molds or yeasts All of these Pseudomonas fluorescens Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum both (a) and (b) P. oxalicum Sporotrichum carnis P. expansum both (a) and (b) P. oxalicum Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Rhodotorula Bacillus red Bacillus Pseudomonas Rhodotorula Bacillus red Bacillus ANSWER DOWNLOAD EXAMIANS APP
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