Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Pseudomonas Both (a) and (b) Micrococci Lactobacillus Pseudomonas Both (a) and (b) Micrococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) 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 Pseudomonas catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas catalase negative bacteria Alcaligenes hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by none of these bacteria than molds molds than bacteria synergistically none of these bacteria than molds molds than bacteria synergistically ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Both (a) and (b) none of these Lactobacilli B. thermosphacta Both (a) and (b) none of these Lactobacilli B. thermosphacta ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
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