Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds bacteria fungi both (a) and (b) molds bacteria fungi both (a) and (b) 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 The red or pink color of the fish is generally caused from the growth of Sarcina all of these Micrococcus or Bacillus species Molds or yeasts Sarcina all of these Micrococcus or Bacillus species Molds or yeasts 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 None of these part of the natural flora of the internal slime of fishes only both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents None of these part of the natural flora of the internal slime of fishes only ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish All of these Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease ANSWER DOWNLOAD EXAMIANS APP
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