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
Options
A. Pseudomonas
B. Alcaligenes
C. hetero-fermentative species
D. catalase negative bacteria
Correct Answer
Pseudomonas
More questions
1. Which of the following is true to prevent botulism from smoked fish?
Options
A. The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
B. Fish should be immediately frozen after packaging and kept frozen
C. Good sanitation should be maintained throughout production and handling
2. The ability of a competitive inhibitor to bind to an active site in an allosterically controlled enzyme is __________ than the ability of a non-competitive inhibitor to bind to an active site in the same allosterically controlled enzyme.