Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts Micrococcus or Bacillus species all of these Sarcina Molds or yeasts Micrococcus or Bacillus species all of these Sarcina ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish 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 Pseudomonas increase in numbers 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 The bacteria most often involved in the spoilage of fish are both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only 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 Lactobacilli and yeast Streptococci Coliform bacteria all of these Lactobacilli and yeast Streptococci Coliform bacteria all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless 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 the acid content is low enough the acid content is very high None of these ANSWER DOWNLOAD EXAMIANS APP
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