Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Micrococci Pseudomonas Both (a) and (b) Lactobacillus Micrococci Pseudomonas Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes none of these Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes none of these Pseudomonas fluorescens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by none of these hetero-fermentative species catalase negative bacteria both (a) and (b) none of these hetero-fermentative species catalase negative bacteria both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas None of these species of Micrococcus or Bacillus Pseudomonas fluorescens Pseudomonas None of these species of Micrococcus or Bacillus Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
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 catalase negative bacteria hetero-fermentative species Alcaligenes Pseudomonas catalase negative bacteria hetero-fermentative species Alcaligenes Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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