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Poultry, Egg and Meat

Poultry, Egg and Meat
Colorless rots in eggs is caused by

Pseudomonas alcaligenes
both (a) and (b)
Pseudomonas fluorescens
none of these

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Poultry, Egg and Meat
Which of the cause(s) has/have been suggested for the chill rings in sausage?

Production of organic acids or reducing substances by bacteria
Excessive water
Oxidation
All of these

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Poultry, Egg and Meat
Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Micrococci
Pseudomonas
Lactobacillus
Both (a) and (b)

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Poultry, Egg and Meat
The growth of Streptomyces on straw or elsewhere near the egg may produce

hay odour
fishy flavor
cabbage-water flavor
musty or earthy flavors

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Poultry, Egg and Meat
Pink rots in eggs is caused by the strains of

Pseudomonas fluorescens
None of these
species of Micrococcus or Bacillus
Pseudomonas

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Poultry, Egg and Meat
The technique first described to determine the incipient spoilage in meat was

agar Plate Count (APC)
extract Release Volume (ERV)
homogenate extract volume (HEV)
None of these

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