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Microbiology - Fish and Sea Foods

Exercise : Fish and Sea Foods - Section 1
  • Fish and Sea Foods - Section 1
6.
The bacteria most often involved in the spoilage of fish are
part of the natural flora of the external slime of fishes and their intestinal contents
part of the natural flora of the internal slime of fishes only
both (a) and (b)
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
7.
The red or pink color of the fish is generally caused from the growth of
Sarcina
Micrococcus or Bacillus species
Molds or yeasts
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
8.
At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
Coliform bacteria
Streptococci
Lactobacilli and yeast
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
9.
Normally, due to the holding of the chilled fish
Pseudomonas increase in numbers
Achromobacters decrease
Flavobacteria increase temporarily and then decrease
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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