Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is species of Pseudomonas none of these Micrococcus Bacillus species of Pseudomonas none of these Micrococcus Bacillus 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 Streptococci Coliform bacteria all of these Lactobacilli and yeast Streptococci Coliform bacteria all of these Lactobacilli and yeast 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 The red or pink color of the fish is generally caused from the growth of all of these Molds or yeasts Sarcina Micrococcus or Bacillus species all of these Molds or yeasts Sarcina Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Pseudomonas Molds or yeasts Achromobacter Micrococcus or Bacillus species Pseudomonas Molds or yeasts Achromobacter ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) fungi molds bacteria both (a) and (b) fungi molds bacteria ANSWER DOWNLOAD EXAMIANS APP
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