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