Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter 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 Streptococci Coliform bacteria Lactobacilli and yeast all of these Streptococci Coliform bacteria Lactobacilli and yeast all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi both (a) and (b) bacteria molds fungi both (a) and (b) bacteria molds ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless 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 the acid content is very high None of these the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Sarcina Micrococcus or Bacillus species Molds or yeasts all of these Sarcina Micrococcus or Bacillus species Molds or yeasts all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents None of these part of the natural flora of the internal slime of fishes only both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents None of these part of the natural flora of the internal slime of fishes only ANSWER DOWNLOAD EXAMIANS APP
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