Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? All of these Excessive water Oxidation Production of organic acids or reducing substances by bacteria All of these Excessive water Oxidation Production of organic acids or reducing substances by bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci Lactobacilli Micrococci molds fecal Streptococci Lactobacilli Micrococci molds 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 Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
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
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