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Microbiology - Poultry, Egg and Meat

Exercise : Poultry, Egg and Meat - Section 1
  • Poultry, Egg and Meat - Section 1
11.
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
Micrococcus
Flavobacterium
both (a) and (b)
Pseudomonas syncyanea
Answer: Option
Explanation:
No answer description is available. Let's discuss.
12.
Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
P. expansum
P. asperulum
P. oxalicum
All of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
13.
Which of the following microorganisms grow in beef at a temperature of 15°C and above?
Micrococci
Pseudomonas
Both (a) and (b)
Lactobacillus
Answer: Option
Explanation:
No answer description is available. Let's discuss.
14.
Green rots in eggs is chiefly caused by
Pseudomonas fluorescens
Micrococcus or Bacillus species
Molds or yeasts
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
15.
Black rots in eggs is most commonly caused by
species of Proteus
species of Micrococcus or Bacillus
molds or yeasts
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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