Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Alcaligenes catalase negative bacteria Pseudomonas-achromobacter hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas-achromobacter hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was homogenate extract volume (HEV) agar Plate Count (APC) None of these extract Release Volume (ERV) homogenate extract volume (HEV) agar Plate Count (APC) None of these extract Release Volume (ERV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Thamnidium Cladosporium Rhizopus Mucor Thamnidium Cladosporium Rhizopus Mucor 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 superficial fungal spoilage fungal rotting any of these pin-spot molding superficial fungal spoilage fungal rotting any of these pin-spot molding 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? Both (a) and (b) Leuconostoc Lactobacillus Pseudomonas Both (a) and (b) Leuconostoc Lactobacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these ANSWER DOWNLOAD EXAMIANS APP
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