Curioustab

Home » Microbiology » Poultry, Egg and Meat

Black rots in eggs is most commonly caused by

species of Proteus
species of Micrococcus or Bacillus
molds or yeasts
all of these

Correct Answer: species of Proteus

Next Question→

More Questions from Poultry, Egg and Meat

Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
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
Green rots in eggs is chiefly caused by
White spot in meat is formed due to presence of
Which of the following is responsible for a musty or earthy flavor?
In storage atmospheres of high humidity variety of molds may cause
Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
Molds causing spoilage of eggs include species of
More spoilage of eggs is caused by

Discussion & Comments

No comments yet. Be the first to comment!

Join Discussion