Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus none of these species of Pseudomonas Micrococcus Bacillus none of these species of Pseudomonas Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish All of these Achromobacters decrease Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease All of these Achromobacters decrease Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is very high None of these the acid content is moderate the acid content is low enough the acid content is very high None of these the acid content is moderate the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts Micrococcus or Bacillus species all of these Sarcina Molds or yeasts Micrococcus or Bacillus species all of these Sarcina ANSWER DOWNLOAD EXAMIANS APP
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