Green patches in meat are caused by green spores of which of the following microorganisms?

Correct option is A

Option (a): Correct
• Penicillium expansum is a mold that produces characteristic greenish spores, which can appear as green patches on the surface of meat during storage.
• Mold growth occurs when meat is exposed to moisture, oxygen, and low-temperature storage conditions, leading to visible discoloration.
• This is a classic fungal spoilage pattern distinct from bacterial spoilage.
Option (b): Incorrect
• Pseudomonas putida is a bacterium involved in slime formation and off-odors in refrigerated meat.
• It does not produce green mold spores, so it cannot be responsible for green patches.
Option (c): Incorrect
• Pseudomonas syncyanea can cause pigment-related spoilage but produces bacterial discoloration, not mold-like green patches caused by spore formation.
• Its growth leads to surface color changes but not the typical green mold patches seen in spoiled meat.
Option (d): Incorrect
• Proteus vulgaris causes putrefactive spoilage with strong odors and softening of meat.
• It does not form colored patches or spores, so it is not responsible for green discoloration.