Column Ii

a. Salmonella b. Clostridium.

c. Staphylococcus.

d. Alternaria.

e. Proteus.

f. Pseudomonas.

INSTRUCTIONS. The following exercises are to be answered by marking the lettered response that best answers the question or best completes the incomplete statement or by writing the answer in the space provided.

21. The microorganism that causes yellow rot and green rot in shell eggs is:









22. Select the deteriorative condition of broken out shell eggs that exhibits fluorescence when observed with UV light.

a. Custard rot.

c. Green whites.

23. The microorganism most likely to cause foodborne illness due to shell eggs is:

a. Staphylococcus.

b. Salmonella.

c. Brucella.

d. Pseudomonas.

24. Select the off-flavor of milk that is caused by proteolysis, lipolysis, or the ingesting of certain weeds.

a. Barny flavor.

b. Absorbed flavor.

c. Chalky flavor.

d. Bitter flavor.

e. Butyric flavor.

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