Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Coliform bacteria Streptococci all of these Lactobacilli and yeast Coliform bacteria Streptococci all of these Lactobacilli and yeast 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 external slime of fishes and their intestinal contents None of these both (a) and (b) part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents None of these both (a) and (b) part of the natural flora of the internal slime of fishes only ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Sarcina all of these Molds or yeasts Micrococcus or Bacillus species Sarcina all of these Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to None of these the growth of Streptomyces species in the mud at the bottom of the body of water 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 growth of Streptomyces species in the mud at the bottom of the body of water 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 ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds both (a) and (b) fungi bacteria molds both (a) and (b) fungi bacteria ANSWER DOWNLOAD EXAMIANS APP
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