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Poultry, Egg and Meat

Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

none of these
B. thermosphacta
Both (a) and (b)
Lactobacilli

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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

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Poultry, Egg and Meat
Molds causing spoilage of eggs include species of

Cladosporium
Mucor
Thamnidium
all of these

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Poultry, Egg and Meat
Beef hams are made spongy by species of

Rhodotorula
Pseudomonas
Bacillus
red Bacillus

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Poultry, Egg and Meat
Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of

Alcaligenes
Pseudomonas
hetero-fermentative species
catalase negative bacteria

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Poultry, Egg and Meat
Black rots in eggs is most commonly caused by

species of Micrococcus or Bacillus
species of Proteus
all of these
molds or yeasts

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