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Poultry, Egg and Meat

Poultry, Egg and Meat
Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Both (a) and (b)
Micrococci
Pseudomonas
Lactobacillus

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Poultry, Egg and Meat
Green rots in eggs is chiefly caused by

All of these
Pseudomonas fluorescens
Molds or yeasts
Micrococcus or Bacillus species

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Poultry, Egg and Meat
The growth of Streptomyces on straw or elsewhere near the egg may produce

hay odour
musty or earthy flavors
fishy flavor
cabbage-water flavor

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Poultry, Egg and Meat
Which of the following microorganism spoil poultry in polyethylene bags?

hetero-fermentative species
Alcaligenes
Pseudomonas-achromobacter
catalase negative bacteria

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

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

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Poultry, Egg and Meat
Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of

Pseudomonas
hetero-fermentative species
Alcaligenes
catalase negative bacteria

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