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