Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea 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. asperulum All of these P. expansum P. oxalicum P. asperulum All of these P. expansum P. oxalicum 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 Micrococci Both (a) and (b) Lactobacillus Pseudomonas Micrococci Both (a) and (b) Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Molds or yeasts Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these 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 Micrococcus or Bacillus molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts species of Proteus ANSWER DOWNLOAD EXAMIANS APP
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