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