15. Black rots in eggs is most commonly caused by
A.species of Proteus
B.species of Micrococcus or Bacillus
C.molds or yeasts
D.all of these
16. In storage atmospheres of high humidity variety of molds may cause
A.superficial fungal spoilage
B.bacterial spoilage
C.both (a) and (b)
D.none of these
17. Which of the following microorganism spoil poultry in polyethylene bags?
A.Pseudomonas-achromobacter
B.Alcaligenes
C.hetero-fermentative species
D.catalase negative bacteria
18. Black spot in meat are produced mainly by
A.Cladosporium
B.Thamnidium
C.Mucor
D.Rhizopus
19. Which of the cause(s) has/have been suggested for the chill rings in sausage?
A.Oxidation
B.Production of organic acids or reducing substances by bacteria
C.Excessive water
D.all of the above
20. Lactic acid bacteria in meats may be responsible for
A.slime formation at the surface or within especially in presence of sucrose
B.production of green discoloration
C.souring
D.all of the above
21. Colorless rots in eggs is caused by
A.Pseudomonas alcaligenes
B.Pseudomonas fluorescens
C.both (a) and (b)
D.none of these
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