Fish and Sea Foods 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 both (a) and (b) 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 None of these both (a) and (b) part of the natural flora of the internal slime of fishes only ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers All of these Achromobacters decrease Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers All of these Achromobacters decrease ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Pseudomonas Achromobacter Molds or yeasts Micrococcus or Bacillus species Pseudomonas Achromobacter Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to None of these the mud at the bottom of the body of water 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 None of these the mud at the bottom of the body of water 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 ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi bacteria molds both (a) and (b) fungi bacteria molds both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Sarcina all of these Molds or yeasts Micrococcus or Bacillus species Sarcina all of these Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
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