Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these 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 hetero-fermentative species Pseudomonas catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas catalase negative bacteria Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus 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. oxalicum All of these P. asperulum P. expansum P. oxalicum All of these P. asperulum 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 Both (a) and (b) Micrococci Lactobacillus Pseudomonas Both (a) and (b) Micrococci Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS