Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Micrococcus or Bacillus species Molds or yeasts Pseudomonas Achromobacter Micrococcus or Bacillus species Molds or yeasts Pseudomonas 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
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only None of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless None of these the acid content is low enough the acid content is very high the acid content is moderate None of these the acid content is low enough the acid content is very high the acid content is moderate 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 Sarcina Micrococcus or Bacillus species Molds or yeasts all of these Sarcina Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
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