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 fungal rotting any of these superficial fungal spoilage pin-spot molding fungal rotting any of these superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Lactobacilli Micrococci molds fecal Streptococci Lactobacilli Micrococci molds fecal Streptococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Both (a) and (b) Micrococci Pseudomonas Lactobacillus Both (a) and (b) Micrococci Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Rhodotorula red Bacillus Bacillus Pseudomonas Rhodotorula red Bacillus Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat 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 Excessive water Oxidation All of these Production of organic acids or reducing substances by bacteria Excessive water Oxidation ANSWER DOWNLOAD EXAMIANS APP
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 hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
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