Fish and Sea Foods
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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
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
In
chilled shrimp __________ is chiefly responsible for spoilage.
a.
Achromobacter
b.
Pseudomonas
c.
Micrococcus or Bacillus species
d.
Molds or yeasts
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
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
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
The
chief spoilage organisms on smoked fish are__________.
a.
molds
b.
bacteria
c. both
(a) and (b)
d.
fungi
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
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