8. Pink rots in eggs is caused by the strains of
A.Pseudomonas
B.Pseudomonas fluorescens
C.species of Micrococcus or Bacillus
D.none of the above

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9. Beef hams are made spongy by species of
A.Rhodotorula
B.Bacillus
C.Pseudomonas
D.red Bacillus

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10. 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?
A.Lactobacillus
B.Leuconostoc
C.Both (a) and (b)
D.Pseudomonas

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11. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
A.Micrococcus
B.Flavobacterium
C.both (a) and (b)
D.Pseudomonas syncyanea

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12. Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
A.P. expansum
B.P. asperulum
C.P. oxalicum
D.All of these

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13.  Which of the following microorganisms grow in beef at a temperature of 15°C and above?
A.Micrococci
B.Pseudomonas
C.Both (a) and (b)
D.Lactobacillus

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14.  Green rots in eggs is chiefly caused by
A.Pseudomonas fluorescens
B.Micrococcus or Bacillus species
C.Molds or yeasts
D.all of the above

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