In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Micrococcus or Bacillus species Pseudomonas Molds or yeasts TRUE ANSWER : ? YOUR ANSWER : ?
The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these Micrococcus Bacillus species of Pseudomonas TRUE ANSWER : ? YOUR ANSWER : ?
The red or pink color of the fish is generally caused from the growth of Molds or yeasts Micrococcus or Bacillus species Sarcina all of these TRUE ANSWER : ? YOUR ANSWER : ?
A musty or muddy odor of the fish is attributed to None of these the growth of Streptomyces species in the mud at the bottom of the body of water 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 TRUE ANSWER : ? YOUR ANSWER : ?
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 TRUE ANSWER : ? YOUR ANSWER : ?
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) part of the natural flora of the internal slime of fishes only None of these TRUE ANSWER : ? YOUR ANSWER : ?
The chief spoilage organisms on smoked fish are fungi bacteria molds both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
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 TRUE ANSWER : ? YOUR ANSWER : ?
Normally, due to the holding of the chilled fish All of these Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease Achromobacters decrease TRUE ANSWER : ? YOUR ANSWER : ?