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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?

Lactobacillus
Pseudomonas
Micrococci
Both (a) and (b)

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

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

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Poultry, Egg and Meat
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

Pseudomonas syncyanea
Micrococcus
Flavobacterium
both (a) and (b)

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Poultry, Egg and Meat
Molds causing spoilage of eggs include species of

Cladosporium
Mucor
all of these
Thamnidium

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Poultry, Egg and Meat
Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

molds
Micrococci
fecal Streptococci
Lactobacilli

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Poultry, Egg and Meat
Pink rots in eggs is caused by the strains of

None of these
Pseudomonas
species of Micrococcus or Bacillus
Pseudomonas fluorescens

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