Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci Lactobacilli Micrococci molds fecal Streptococci Lactobacilli Micrococci molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by molds or yeasts species of Micrococcus or Bacillus all of these species of Proteus molds or yeasts species of Micrococcus or Bacillus all of these species of Proteus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Both (a) and (b) Pseudomonas Micrococci Lactobacillus Both (a) and (b) Pseudomonas Micrococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium both (a) and (b) Actinomycetes Pseudomonas syncyanea Flavobacterium both (a) and (b) Actinomycetes Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus Flavobacterium both (a) and (b) Pseudomonas syncyanea Micrococcus Flavobacterium both (a) and (b) Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
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