Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? hetero-fermentative species Alcaligenes Pseudomonas-achromobacter catalase negative bacteria hetero-fermentative species Alcaligenes Pseudomonas-achromobacter catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by none of these Lactobacilli B. thermosphacta Both (a) and (b) none of these Lactobacilli B. thermosphacta Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci molds Micrococci Lactobacilli fecal Streptococci molds Micrococci Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum P. expansum both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
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