Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Streptococci Lactobacilli and yeast Coliform bacteria all of these Streptococci Lactobacilli and yeast Coliform bacteria all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the internal slime of fishes only both (a) and (b) None of these part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only both (a) and (b) None of these part of the natural flora of the external slime of fishes and their intestinal contents ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Achromobacter Pseudomonas Molds or yeasts Micrococcus or Bacillus species Achromobacter Pseudomonas Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi both (a) and (b) molds bacteria fungi both (a) and (b) molds bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is moderate None of these the acid content is very high the acid content is low enough the acid content is moderate None of these the acid content is very high the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas Micrococcus ANSWER DOWNLOAD EXAMIANS APP
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