FISH AND SEA FOODS QUIZ

Normally, due to the holding of the chilled fish

All of these

Achromobacters decrease

Pseudomonas increase in numbers

Flavobacteria increase temporarily and then decrease

TRUE ANSWER : ?
YOUR ANSWER : ?

The red or pink color of the fish is generally caused from the growth of

all of these

Micrococcus or Bacillus species

Sarcina

Molds or yeasts

TRUE ANSWER : ?
YOUR ANSWER : ?

The predominant kind of bacteria causing spoilage in fish at chilling temperature is

species of Pseudomonas

Micrococcus

Bacillus

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

The chief spoilage organisms on smoked fish are

molds

fungi

bacteria

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

Lactobacilli and yeast

Streptococci

all of these

Coliform bacteria

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TRUE ANSWER : ?
YOUR ANSWER : ?

The bacteria most often involved in the spoilage of fish are

both (a) and (b)

None of these

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

TRUE ANSWER : ?
YOUR ANSWER : ?

In chilled shrimp __________ is chiefly responsible for spoilage.

Molds or yeasts

Pseudomonas

Micrococcus or Bacillus species

Achromobacter

TRUE ANSWER : ?
YOUR ANSWER : ?

A musty or muddy odor of the fish is attributed to

the growth of Streptomyces species in the mud at the bottom of the body of water

None of these

the growth of Pseudomonas species in the mud at the bottom of the body of water

the mud at the bottom of the body of water

TRUE ANSWER : ?
YOUR ANSWER : ?