Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter Pseudomonas 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 all of these Lactobacilli and yeast Coliform bacteria Streptococci all of these Lactobacilli and yeast Coliform bacteria Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease Achromobacters decrease All of these Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease Achromobacters decrease All of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is very high None of these the acid content is low enough the acid content is moderate the acid content is very high None of these the acid content is low enough the acid content is moderate ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus Micrococcus none of these species of Pseudomonas Bacillus Micrococcus none of these species of Pseudomonas 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 Molds or yeasts Sarcina all of these Micrococcus or Bacillus species Molds or yeasts Sarcina ANSWER DOWNLOAD EXAMIANS APP
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