Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) fungi molds bacteria both (a) and (b) fungi molds bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Micrococcus or Bacillus species Molds or yeasts all of these Sarcina Micrococcus or Bacillus species Molds or yeasts all of these Sarcina ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Achromobacters decrease All of these Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease Achromobacters decrease All of these Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease 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 Coliform bacteria all of these Lactobacilli and yeast Streptococci Coliform bacteria all of these Lactobacilli and yeast 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
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the mud at the bottom of the body of water None of these the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water the mud at the bottom of the body of water None of these the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water ANSWER DOWNLOAD EXAMIANS APP
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