Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Micrococci molds Lactobacilli fecal Streptococci Micrococci molds Lactobacilli fecal Streptococci 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. asperulum P. oxalicum P. expansum All of these P. asperulum P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Mucor Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of both (a) and (b) P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum P. oxalicum Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat 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? Pseudomonas Leuconostoc Both (a) and (b) Lactobacillus Pseudomonas Leuconostoc Both (a) and (b) Lactobacillus 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
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