Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Achromobacter Micrococcus or Bacillus species Pseudomonas Molds or yeasts Achromobacter Micrococcus or Bacillus species Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds fungi both (a) and (b) bacteria molds fungi both (a) and (b) bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Micrococcus or Bacillus species all of these Molds or yeasts Sarcina Micrococcus or Bacillus species all of these Molds or yeasts Sarcina 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 moderate the acid content is low enough the acid content is very high None of these the acid content is moderate the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish All of these Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease 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 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 ANSWER DOWNLOAD EXAMIANS APP
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