Topics:
Animal Refresher, Meat Science
Causative Agent of Green Rot in Eggs
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Question (English)
Green rot in the egg is caused by:
- Pseudomonas ✓ Correct
- Serratia
- Cladosporium
- Clostridium
Explanation:
Correct Answer: Pseudomonas
Pseudomonas fluorescens is the primary causative agent of green rot in eggs. It produces a fluorescent greenish pigment (pyoverdin/fluorescein) that causes green discolouration of the egg white (albumen).
Types of Egg Rots and Their Causative Agents
| Type of Rot | Causative Agent | Colour/Description |
|---|---|---|
| Green rot | Pseudomonas fluorescens | Green fluorescent discolouration of albumen |
| Red rot | Serratia marcescens | Red/pink pigmented colonies |
| Black rot | Proteus spp., Aeromonas | Blackening of albumen; H₂S odour |
| Pink rot | Pseudomonas spp. | Pink discolouration |
| Colourless rot | Pseudomonas, Alcaligenes | Watery liquefaction without colour change |
| Fungal / Pin spoilage | Cladosporium, Penicillium, Aspergillus | Black/green spots on shell (mouldy rot) |
Why Other Options Are Wrong
- Serratia → causes red rot, not green rot.
- Cladosporium → a mould causing fungal 'pin' spoilage (black spots), not green rot.
- Clostridium → causes putrefaction in anaerobic conditions; does not specifically cause green rot.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
