Fish and Sea Foods

 

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Fish and Sea Foods

Question 1
The chief spoilage organisms on smoked fish are
A
molds
B
bacteria
C
both (a) and (b)
D
fungi

Question 2
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

Question 3
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

Question 4
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

Question 5
In chilled shrimp ..... is chiefly responsible for spoilage.
A
Achromobacter
B
Pseudomonas
C
Micrococcus or Bacillus species
D
Molds or yeasts

Question 6
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

Question 7
A musty or muddy odor of the fish is attributed to
A
the growth of Streptomyces species in the mud at the bottom of the body of water
B
the mud at the bottom of the body of water
C
the growth of Pseudomonas species in the mud at the bottom of the body of water
D
none of the above

Question 8
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

Question 9
Marinated (sour pickled) fish should not have spoilage problems unless
A
the acid content is very high
B
the acid content is low enough
C
the acid content is moderate
D
none of the above
There are 9 questions to complete.

 

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