Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Sarcina Micrococcus or Bacillus species all of these Molds or yeasts Sarcina Micrococcus or Bacillus species all of these Molds or yeasts 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 None of these the acid content is moderate the acid content is low enough the acid content is very high None of these the acid content is moderate ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi bacteria both (a) and (b) molds fungi bacteria both (a) and (b) molds 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 Lactobacilli and yeast Coliform bacteria all of these Streptococci Lactobacilli and yeast Coliform bacteria all of these Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the growth of Streptomyces species in 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 mud at the bottom of the body of water None of these the growth of Streptomyces species in 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 mud at the bottom of the body of water None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are 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 both (a) and (b) part of the natural flora of the internal slime of fishes only ANSWER DOWNLOAD EXAMIANS APP
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