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