Fish and Sea Foods The bacteria most often involved in the spoilage of fish are both (a) and (b) None of these 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 both (a) and (b) None of these 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 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 Micrococcus or Bacillus species Molds or yeasts Sarcina all of these Micrococcus or Bacillus species 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 Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these ANSWER DOWNLOAD EXAMIANS APP
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