Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) none of these superficial fungal spoilage bacterial spoilage both (a) and (b) none of these superficial fungal spoilage bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Mucor Thamnidium Cladosporium all of these Mucor Thamnidium Cladosporium all of these 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) hetero-fermentative species none of these catalase negative bacteria both (a) and (b) hetero-fermentative species none of these catalase negative bacteria 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 catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) Sporotrichum carnis P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
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