1. The growth of Streptomyces on straw or elsewhere near the egg may produce
2. Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
3. Pink rots in eggs is caused by the strains of
4. Beef hams are made spongy by species of
5. 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?
6. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
7. Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
8. Which of the following microorganisms grow in beef at a temperature of 15°C and above?
9. Green rots in eggs is chiefly caused by
10. Black rots in eggs is most commonly caused by
11. In storage atmospheres of high humidity variety of molds may cause
12. Which of the following microorganism spoil poultry in polyethylene bags?
13. Black spot in meat are produced mainly by
14. Which of the cause(s) has/have been suggested for the chill rings in sausage?
15. Lactic acid bacteria in meats may be responsible for
16. Colorless rots in eggs is caused by
17. 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
18. 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
19. Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
20. The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
21. White spot in meat is formed due to presence of
22. The technique first described to determine the incipient spoilage in meat was
23. Which of the following is responsible for a musty or earthy flavor?
24. Molds causing spoilage of eggs include species of