Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All 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 Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these species of Pseudomonas Bacillus Micrococcus none of these species of Pseudomonas Bacillus Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are 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 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 ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Pseudomonas Achromobacter Micrococcus or Bacillus species Molds or yeasts Pseudomonas Achromobacter Micrococcus or Bacillus species Molds or yeasts 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 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 ANSWER DOWNLOAD EXAMIANS APP
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