FISH AND SEA FOODS QUIZ

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

Streptococci

all of these

Coliform bacteria

Lactobacilli and yeast

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

None of these

part of the natural flora of the internal slime of fishes only

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Marinated (sour pickled) fish should not have spoilage problems unless

the acid content is moderate

None of these

the acid content is low enough

the acid content is very high

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Micrococcus

species of Pseudomonas

none of these

Bacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

In chilled shrimp __________ is chiefly responsible for spoilage.

Micrococcus or Bacillus species

Achromobacter

Pseudomonas

Molds or yeasts

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Micrococcus or Bacillus species

Molds or yeasts

all of these

Sarcina

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

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

TRUE ANSWER : ?
YOUR ANSWER : ?

Normally, due to the holding of the chilled fish

Flavobacteria increase temporarily and then decrease

Pseudomonas increase in numbers

All of these

Achromobacters decrease

TRUE ANSWER : ?
YOUR ANSWER : ?

The chief spoilage organisms on smoked fish are

fungi

both (a) and (b)

bacteria

molds

TRUE ANSWER : ?
YOUR ANSWER : ?