Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers Achromobacters decrease All of these Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers Achromobacters decrease All of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas 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
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 The red or pink color of the fish is generally caused from the growth of Sarcina Micrococcus or Bacillus species Molds or yeasts all of these Sarcina Micrococcus or Bacillus species Molds or yeasts 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 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 ANSWER DOWNLOAD EXAMIANS APP
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