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Poultry, Egg and Meat

Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

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

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

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

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Poultry, Egg and Meat
Black spot in meat are produced mainly by

Mucor
Rhizopus
Cladosporium
Thamnidium

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Poultry, Egg and Meat
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

Micrococcus
Pseudomonas syncyanea
Flavobacterium
both (a) and (b)

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

Thamnidium
Cladosporium
all of these
Mucor

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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
catalase negative bacteria
hetero-fermentative species
both (a) and (b)

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