Egg defects — “Pink rot” of eggs is classically associated with strains of which bacterial genus?

Introduction / Context:
Named egg spoilage conditions (e.g., green rot, black rot, pink rot) help quality controllers quickly infer likely microbial causes. Pink rot refers to a pinkish discoloration of egg contents due to specific pigment-forming bacteria.

Given Data / Assumptions:

• The defect name “pink rot” indicates pigment production in egg contents.
• Pseudomonas spp. are common egg spoilers and pigment producers.
• The general genus-level identification is targeted here.

Concept / Approach:
Among egg spoilers, Pseudomonas species have been repeatedly implicated in pink rot, producing characteristic discolorations under chill abuse. While P. fluorescens is famous for greenish fluorescence, pink rot is more generally attributed to Pseudomonas spp. as a group. Thus, the best answer is the broader genus rather than a single species name that is more associated with green hues.

Step-by-Step Solution:

Verification / Alternative check:
Egg-handling references list Pseudomonas as the common cause of pinkish discoloration in albumen or yolk, especially with temperature abuse.

Why Other Options Are Wrong:

• P. fluorescens: typically linked to greenish fluorescence rather than pink rot.
• Micrococcus/Bacillus: spoil eggs but not classically “pink rot.”
• None: contradicts common associations.

Common Pitfalls:
Locking onto a famous species name (P. fluorescens) without matching the specific color defect.

Final Answer:
Pseudomonas