Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation Excessive water All of these Production of organic acids or reducing substances by bacteria Oxidation Excessive water All of these Production of organic acids or reducing substances by bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Cladosporium Mucor Thamnidium all of these Cladosporium Mucor Thamnidium 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 hetero-fermentative species both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas None of these Pseudomonas fluorescens species of Micrococcus or Bacillus Pseudomonas None of these Pseudomonas fluorescens species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
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