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FISH AND SEA FOODS

Fish and Sea Foods
The bacteria most often involved in the spoilage of fish are

None of these
part of the natural flora of the external slime of fishes and their intestinal contents
both (a) and (b)
part of the natural flora of the internal slime of fishes only

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Fish and Sea Foods
The red or pink color of the fish is generally caused from the growth of

Micrococcus or Bacillus species
Molds or yeasts
Sarcina
all of these

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Fish and Sea Foods
At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

all of these
Lactobacilli and yeast
Coliform bacteria
Streptococci

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Fish and Sea Foods
Normally, due to the holding of the chilled fish

Achromobacters decrease
Pseudomonas increase in numbers
All of these
Flavobacteria increase temporarily and then decrease

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