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 : ?
Normally, due to the holding of the chilled fish Pseudomonas increase in numbers All of these Achromobacters decrease Flavobacteria increase temporarily and then decrease TRUE ANSWER : ? YOUR ANSWER : ?
Marinated (sour pickled) fish should not have spoilage problems unless the acid content is low enough the acid content is moderate the acid content is very high None of these TRUE ANSWER : ? YOUR ANSWER : ?
The predominant kind of bacteria causing spoilage in fish at chilling temperature is species of Pseudomonas Bacillus none of these Micrococcus TRUE ANSWER : ? YOUR ANSWER : ?
A musty or muddy odor of the fish is attributed to 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 None of these the growth of Streptomyces 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 Coliform bacteria Streptococci Lactobacilli and yeast all of these TRUE ANSWER : ? YOUR ANSWER : ?
The chief spoilage organisms on smoked fish are both (a) and (b) fungi molds bacteria TRUE ANSWER : ? YOUR ANSWER : ?
The red or pink color of the fish is generally caused from the growth of Molds or yeasts all of these Sarcina Micrococcus or Bacillus species TRUE ANSWER : ? YOUR ANSWER : ?
In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Pseudomonas Achromobacter Micrococcus or Bacillus species TRUE ANSWER : ? YOUR ANSWER : ?