FISH AND SEA FOODS QUIZ

The chief spoilage organisms on smoked fish are

both (a) and (b)

bacteria

molds

fungi

TRUE ANSWER : ?
YOUR ANSWER : ?

The red or pink color of the fish is generally caused from the growth of

Sarcina

Molds or yeasts

Micrococcus or Bacillus species

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

A musty or muddy odor of the fish is attributed to

None of these

the growth of Pseudomonas species in the mud at the bottom of the body of water

the growth of Streptomyces species in the mud at the bottom of the body of water

the mud at the bottom of the body of water

TRUE ANSWER : ?
YOUR ANSWER : ?

Marinated (sour pickled) fish should not have spoilage problems unless

the acid content is low enough

the acid content is very high

the acid content is moderate

None of these

TRUE ANSWER : ?
YOUR ANSWER : ?

The predominant kind of bacteria causing spoilage in fish at chilling temperature is

Micrococcus

Bacillus

none of these

species of Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?

Normally, due to the holding of the chilled fish

All of these

Achromobacters decrease

Pseudomonas increase in numbers

Flavobacteria increase temporarily and then decrease

TRUE ANSWER : ?
YOUR ANSWER : ?

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

all of these

Coliform bacteria

Streptococci

Lactobacilli and yeast

TRUE ANSWER : ?
YOUR ANSWER : ?

The bacteria most often involved in the spoilage of fish are

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)

TRUE ANSWER : ?
YOUR ANSWER : ?

In chilled shrimp __________ is chiefly responsible for spoilage.

Micrococcus or Bacillus species

Achromobacter

Molds or yeasts

Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?