Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Pseudomonas Rhodotorula Bacillus red Bacillus Pseudomonas Rhodotorula Bacillus 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 hetero-fermentative species catalase negative bacteria both (a) and (b) none of these hetero-fermentative species catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) extract Release Volume (ERV) None of these homogenate extract volume (HEV) agar Plate Count (APC) extract Release Volume (ERV) None of these homogenate extract volume (HEV) 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 Micrococci Lactobacillus Both (a) and (b) Pseudomonas Micrococci Lactobacillus Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds fecal Streptococci Micrococci Lactobacilli molds fecal Streptococci Micrococci Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed pin-spot molding fungal rotting superficial fungal spoilage any of these pin-spot molding fungal rotting superficial fungal spoilage any of these ANSWER DOWNLOAD EXAMIANS APP
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