Microbiology - Fish and Sea Foods

Why Microbiology Fish and Sea Foods?

In this section you can learn and practice Microbiology Questions based on "Fish and Sea Foods" and improve your skills in order to face the interview, competitive examination and various entrance test (CAT, GATE, GRE, MAT, Bank Exam, Railway Exam etc.) with full confidence.

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You can easily solve all kind of Microbiology questions based on Fish and Sea Foods by practicing the objective type exercises given below, also get shortcut methods to solve Microbiology Fish and Sea Foods problems.

Exercise :: Fish and Sea Foods - Section 1

  • Fish and Sea Foods - Section 1
1. 

The chief spoilage organisms on smoked fish are

A. molds
B. bacteria
C. both (a) and (b)
D. fungi

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

2. 

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

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

3. 

In chilled shrimp __________ is chiefly responsible for spoilage.

A. Achromobacter
B. Pseudomonas
C. Micrococcus or Bacillus species
D. Molds or yeasts

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

4. 

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

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

5. 

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: Option A

Explanation:

No answer description available for this question. Let us discuss.