The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

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Mr. Dubey

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📊 Food Biotechnology

Q. The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

(A) Pseudomonas spp.
(B) Aspergillus spp.
(C) Bacillus spp.
(D) Candida spp.

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✅ Correct Answer: (A) Pseudomonas spp.

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