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 More spoilage of eggs is caused by none of these synergistically bacteria than molds molds than bacteria none of these synergistically bacteria than molds molds than bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Pseudomonas-achromobacter catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
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