Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor fishy flavor musty or earthy flavors hay odour cabbage-water flavor fishy flavor musty or earthy flavors hay odour ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds Lactobacilli fecal Streptococci Micrococci molds Lactobacilli fecal Streptococci Micrococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas fluorescens species of Micrococcus or Bacillus Pseudomonas None of these Pseudomonas fluorescens species of Micrococcus or Bacillus Pseudomonas None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Rhodotorula red Bacillus Bacillus Pseudomonas Rhodotorula red Bacillus Bacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Pseudomonas Lactobacillus Both (a) and (b) Leuconostoc Pseudomonas Lactobacillus Both (a) and (b) Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
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