Microbiology - Fish and Sea Foods - Discussion

Discussion :: Fish and Sea Foods - Section 1 (Q.No.1)


The chief spoilage organisms on smoked fish are

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

Answer: Option A


No answer description available for this question.

Raj said: (Jun 1, 2013)  
Why not bacteria?

Ghost said: (Jul 15, 2013)  
Why not bacteria?

Manoj said: (Feb 20, 2015)  
Bacteria needs higher water activity than fungi and molds. Since the water activity of dried products is lower than that of 0.85 bacteria's can't grow but moulds can.

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