Question is ⇒ Normally, due to the holding of the chilled fish, Options are ⇒ (A) Pseudomonas increase in numbers, (B) Achromobacters decrease, (C) Flavobacteria increase temporarily and then decrease, (D) all of the above, (E) , Leave your comments or Download question paper.

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Question is ⇒ Normally, due to the holding of the chilled fish, Options are ⇒ (A) Pseudomonas increase in numbers, (B) Achromobacters decrease, (C) Flavobacteria increase temporarily and then decrease, (D) all of the above, (E) , Leave your comments or Download question paper. Previous question Next question


Q1.	Normally, due to the holding of the chilled fish
A.	Pseudomonas increase in numbers [Wrong Answer]
B.	Achromobacters decrease [Wrong Answer]
C.	Flavobacteria increase temporarily and then decrease [Wrong Answer]
D.	all of the above [Correct Answer]
View Answer 2 -1 Explanation:- Answer : D Discuss it below : !! OOPS Login [Click here] is required to post your answer/result Help other students, write article, leave your comments

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⇒ 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

⇒ In chilled shrimp __________ is chiefly responsible for spoilage.
Achromobacter
Pseudomonas
Micrococcus or Bacillus species
Molds or yeasts

⇒ 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)
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⇒ The chief spoilage organisms on smoked fish are
molds
bacteria
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fungi

⇒ The predominant kind of bacteria causing spoilage in fish at chilling temperature is
species of Pseudomonas
Micrococcus
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none of these

⇒ 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

⇒ 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

⇒ Marinated (sour pickled) fish should not have spoilage problems unless
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⇒ At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
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