Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Micrococcus or Bacillus species Pseudomonas Achromobacter Molds or yeasts Micrococcus or Bacillus species Pseudomonas Achromobacter ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are bacteria molds fungi both (a) and (b) bacteria molds fungi both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is moderate the acid content is very high None of these the acid content is low enough the acid content is moderate the acid content is very high None of these the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish 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 All of these ANSWER DOWNLOAD EXAMIANS APP
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