FISH AND SEA FOODS QUIZ

The bacteria most often involved in the spoilage of fish are

None of these

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

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TRUE ANSWER : ?
YOUR ANSWER : ?

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

species of Pseudomonas

none of these

Bacillus

Micrococcus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

all of these

Molds or yeasts

Sarcina

Micrococcus or Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

A musty or muddy odor of the fish is attributed to

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

TRUE ANSWER : ?
YOUR ANSWER : ?

The chief spoilage organisms on smoked fish are

fungi

both (a) and (b)

bacteria

molds

TRUE ANSWER : ?
YOUR ANSWER : ?

Normally, due to the holding of the chilled fish

Pseudomonas increase in numbers

Achromobacters decrease

Flavobacteria increase temporarily and then decrease

All of these

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 low enough

the acid content is moderate

TRUE ANSWER : ?
YOUR ANSWER : ?

In chilled shrimp __________ is chiefly responsible for spoilage.

Micrococcus or Bacillus species

Achromobacter

Molds or yeasts

Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?