Egg spoilage – “Colorless rot” in eggs is caused by which organisms?

Introduction / Context:
Egg rots are classically named by the appearance of the albumen (black, red, green, or colorless). Correctly linking the causal agent to the visual defect aids grading and process hygiene.

Given Data / Assumptions:

• Defect: “colorless rot” of eggs.
• Organisms considered: Pseudomonas alcaligenes and Pseudomonas fluorescens.
• Focus is on bacterial albumen spoilage at chill or ambient conditions.

Concept / Approach:
Several Pseudomonads hydrolyze albumen proteins, thinning the egg white and producing off-odors with little pigmentation, hence “colorless” rot. P. fluorescens can also cause green rot under some conditions, but it is implicated in colorless rots as well.

Step-by-Step Solution:
Relate phenotype → lack of strong pigment in the spoiled albumen indicates colorless rot. Identify culprits → P. alcaligenes and P. fluorescens are both documented in such rots. Select the comprehensive answer: both organisms.

Verification / Alternative check:
Egg spoilage surveys often isolate mixed Pseudomonads with proteolytic activity; fluorescence is not always evident, explaining “colorless” description.

Why Other Options Are Wrong:
Serratia marcescens causes red rot (pigmented); choosing only one Pseudomonas underestimates the range documented for colorless rot.

Common Pitfalls:
Assuming each visual rot maps to a single bacterial species; multiple Pseudomonads share spoilage traits.

Final Answer:
Both (a) and (b).