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Poultry, Egg and Meat

Poultry, Egg and Meat
Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Both (a) and (b)
Micrococci
Lactobacillus
Pseudomonas

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Poultry, Egg and Meat
Molds causing spoilage of eggs include species of

Cladosporium
all of these
Thamnidium
Mucor

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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

catalase negative bacteria
Alcaligenes
hetero-fermentative species
Pseudomonas

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Poultry, Egg and Meat
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

T. elegans
M. mucedo
Thamnidium
Rhizopus

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Poultry, Egg and Meat
Which of the following microorganism spoil poultry in polyethylene bags?

catalase negative bacteria
Pseudomonas-achromobacter
Alcaligenes
hetero-fermentative species

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Poultry, Egg and Meat
Green rots in eggs is chiefly caused by

All of these
Molds or yeasts
Pseudomonas fluorescens
Micrococcus or Bacillus species

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