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. oxalicum P. expansum All of these P. asperulum P. oxalicum P. expansum All of these P. asperulum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli B. thermosphacta none of these Both (a) and (b) Lactobacilli B. thermosphacta none of these Both (a) and (b) 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 both (a) and (b) hetero-fermentative species none of these catalase negative bacteria both (a) and (b) hetero-fermentative species none of these catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause none of these superficial fungal spoilage bacterial spoilage both (a) and (b) none of these superficial fungal spoilage bacterial spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these production of green discoloration souring slime formation at the surface or within especially in presence of sucrose All of these production of green discoloration souring slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes none of these both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes none of these ANSWER DOWNLOAD EXAMIANS APP
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