Fish And Sea Foods

Normally, due to the holding of the chilled fish

A:

Pseudomonas increase in numbers

B:

Achromobacters decrease

C:

Flavobacteria increase temporarily and then decrease

D:

all of the above

Answer: D

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

A:

Coliform bacteria

B:

Streptococci

C:

Lactobacilli and yeast

D:

all of these

Answer: D

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

A:

Sarcina

B:

Micrococcus or Bacillus species

C:

Molds or yeasts

D:

all of these

Answer: D

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The bacteria most often involved in the spoilage of fish are

A:

part of the natural flora of the external slime of fishes and their intestinal contents

B:

part of the natural flora of the internal slime of fishes only

C:

both (a) and (b)

D:

none of the above

Answer: A

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

A:

species of Pseudomonas

B:

Micrococcus

C:

Bacillus

D:

none of these

Answer: A

No answer description is available. Let's discuss.

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Questions for: Fish And Sea Foods