Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Streptococci Lactobacilli and yeast Coliform bacteria all of these Streptococci Lactobacilli and yeast Coliform bacteria all of these 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 Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Micrococcus or Bacillus species Pseudomonas Achromobacter Molds or yeasts Micrococcus or Bacillus species Pseudomonas Achromobacter 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 very high the acid content is low enough the acid content is moderate None of these the acid content is very high the acid content is low enough the acid content is moderate 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 part of the natural flora of the external slime of fishes and their intestinal contents None of these both (a) and (b) part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents None of these ANSWER DOWNLOAD EXAMIANS APP
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