Fish and Sea Foods The chief spoilage organisms on smoked fish are bacteria fungi both (a) and (b) molds bacteria fungi both (a) and (b) molds ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish 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 All of these Achromobacters decrease ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are both (a) and (b) part of the natural flora of the internal slime of fishes only None of these 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 part of the natural flora of the external slime of fishes and their intestinal contents ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless 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 the acid content is moderate 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 all of these Coliform bacteria Streptococci Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS