Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose 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? P. expansum P. asperulum All of these P. oxalicum P. expansum P. asperulum All of these P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Pseudomonas fluorescens All of these Molds or yeasts Micrococcus or Bacillus species Pseudomonas fluorescens All of these Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these species of Proteus molds or yeasts species of Micrococcus or Bacillus all of these species of Proteus molds or yeasts species of Micrococcus or 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 catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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