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Home⇒ Medical Science⇒ Microbiology⇒ Poultry egg and meat
1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. . |
2-Wrong options are also given but dont concentrate there, Right answer is in bold format. |
Q21 ⇒ Molds causing spoilage of eggs include species of all of these [other wrong options] [Discuss in forum] Cladosporium Mucor Thamnidium |
Q22 ⇒ Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? All of these [other wrong options] [Discuss in forum] P. expansum P. asperulum P. oxalicum |
Q23 ⇒ Colorless rots in eggs is caused by Pseudomonas alcaligenes [other wrong options] [Discuss in forum] Pseudomonas fluorescens both (a) and (b) none of these |
Q24 ⇒ The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) [other wrong options] [Discuss in forum] homogenate extract volume (HEV) agar Plate Count (APC) none of the above |
Q25 ⇒ The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Both (a) and (b) [other wrong options] [Discuss in forum] Lactobacillus Leuconostoc Pseudomonas |
Q26 ⇒ Which of the cause(s) has/have been suggested for the chill rings in sausage? all of the above [other wrong options] [Discuss in forum] Oxidation Production of organic acids or reducing substances by bacteria Excessive water |
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