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
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 Marinated (sour pickled) fish should not have spoilage problems unless None of these the acid content is low enough the acid content is moderate the acid content is very high None of these the acid content is low enough the acid content is moderate the acid content is very high ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease 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 Streptococci Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi both (a) and (b) bacteria molds fungi both (a) and (b) bacteria molds ANSWER DOWNLOAD EXAMIANS APP
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