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) Pseudomonas syncyanea Micrococcus Flavobacterium both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts 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 both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration slime formation at the surface or within especially in presence of sucrose All of these souring production of green discoloration slime formation at the surface or within especially in presence of sucrose All of these souring ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? All of these P. expansum P. oxalicum P. asperulum All of these P. expansum P. oxalicum P. asperulum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by none of these bacteria than molds synergistically molds than bacteria none of these bacteria than molds synergistically molds than bacteria ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS