Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? catalase negative bacteria hetero-fermentative species Pseudomonas-achromobacter Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas-achromobacter Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by none of these Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes none of these Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was homogenate extract volume (HEV) extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these agar Plate Count (APC) 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? P. expansum All of these P. oxalicum P. asperulum P. expansum All of these P. oxalicum P. asperulum 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 fecal Streptococci molds Lactobacilli Micrococci fecal Streptococci molds ANSWER DOWNLOAD EXAMIANS APP
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 fungal rotting any of these pin-spot molding superficial fungal spoilage fungal rotting any of these pin-spot molding superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
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