Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species All of these Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas red Bacillus Bacillus Rhodotorula Pseudomonas red Bacillus Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli Both (a) and (b) B. thermosphacta none of these Lactobacilli Both (a) and (b) B. thermosphacta none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Lactobacillus Micrococci Both (a) and (b) Pseudomonas Lactobacillus Micrococci Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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