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 part of the natural flora of the external slime of fishes and their intestinal contents both (a) and (b) None of these part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents both (a) and (b) None of these 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 all of these Streptococci Lactobacilli and yeast Coliform bacteria all of these Streptococci Lactobacilli and yeast ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts Sarcina all of these Micrococcus or Bacillus species Molds or yeasts Sarcina all of these Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds both (a) and (b) bacteria fungi molds both (a) and (b) bacteria fungi ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus species of Pseudomonas Bacillus none of these Micrococcus species of Pseudomonas Bacillus none of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish All of these Achromobacters decrease Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease All of these Achromobacters decrease Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease ANSWER DOWNLOAD EXAMIANS APP
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