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 both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Mucor Thamnidium Rhizopus Cladosporium Mucor Thamnidium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Micrococci Both (a) and (b) Lactobacillus Pseudomonas Micrococci Both (a) and (b) Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
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