21. Colorless rots in eggs are caused by
A. Pseudomonas alcaligenes
B. Pseudomonas fluorescens
C. both (a) and (b)
D. none of these
22. 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
A. hetero-fermentative species
B. catalase-negative bacteria
C. both (a) and (b)
D. none of these
23. Iced, cut up poultry often develops a slime i.e. accompanied by an odor described as tainted, acid, sour, or dishraggy. This defect is chiefly by the species of
A. Pseudomonas
B. Alcaligenes
C. hetero-fermentative species
D. catalase-negative bacteria
24. Which of the following is recommended for the improvement in flavor during the aging of beef under controlled conditions?
A. Thamnidium
B. Rhizopus
C. T. elegans
D. M. mucedo
25. The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
A. pin-spot molding
B. fungal rotting
C. superficial fungal spoilage
D. any of these