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 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 part of the natural flora of the external slime of fishes and their intestinal contents None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts Sarcina Micrococcus or Bacillus species all of these Molds or yeasts Sarcina Micrococcus or Bacillus species all of these 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 Streptococci Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast all of these Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Pseudomonas increase in numbers Achromobacters decrease All of these Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers Achromobacters decrease All of these Flavobacteria increase temporarily and then decrease ANSWER DOWNLOAD EXAMIANS APP
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