Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species 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 Molds or yeasts Sarcina all of these Micrococcus or Bacillus species Molds or yeasts Sarcina all of these 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 Coliform bacteria Streptococci Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is moderate None of these the acid content is very high the acid content is low enough the acid content is moderate None of these the acid content is very high the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
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