Fish and Sea Foods The bacteria most often involved in the spoilage of fish are both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents None of these part of the natural flora of the internal slime of fishes only both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents None of these part of the natural flora of the internal slime of fishes only ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of all of these Micrococcus or Bacillus species Sarcina Molds or yeasts all of these Micrococcus or Bacillus species Sarcina Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Lactobacilli and yeast Coliform bacteria all of these Streptococci Lactobacilli and yeast Coliform bacteria all of these Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease ANSWER DOWNLOAD EXAMIANS APP
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