Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the internal slime of fishes only None of these both (a) and (b) 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 None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds bacteria both (a) and (b) fungi molds bacteria both (a) and (b) fungi ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods 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 Coliform bacteria Streptococci Lactobacilli and yeast all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus Bacillus none of these species of Pseudomonas Micrococcus Bacillus none of these species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods 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 the acid content is moderate None of these the acid content is low enough the acid content is very high ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
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