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 red or pink color of the fish is generally caused from the growth of Micrococcus or Bacillus species Sarcina Molds or yeasts all of these Micrococcus or Bacillus species Sarcina 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 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) 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 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 none of these Micrococcus Bacillus species of Pseudomonas none of these Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Achromobacter Pseudomonas Molds or yeasts Micrococcus or Bacillus species Achromobacter Pseudomonas 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 Coliform bacteria Lactobacilli and yeast all of these Streptococci Coliform bacteria Lactobacilli and yeast all of these Streptococci ANSWER DOWNLOAD EXAMIANS APP
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