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
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
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
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
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