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Microbiology - Fish and Sea Foods

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Exercise : Fish and Sea Foods - Section 1
  • Fish and Sea Foods - Section 1
1.
The chief spoilage organisms on smoked fish are
molds
bacteria
both (a) and (b)
fungi
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
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
the growth of Pseudomonas species in the mud at the bottom of the body of water
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
In chilled shrimp __________ is chiefly responsible for spoilage.
Achromobacter
Pseudomonas
Micrococcus or Bacillus species
Molds or yeasts
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Marinated (sour pickled) fish should not have spoilage problems unless
the acid content is very high
the acid content is low enough
the acid content is moderate
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
5.
The predominant kind of bacteria causing spoilage in fish at chilling temperature is
species of Pseudomonas
Micrococcus
Bacillus
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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