Home⇒ Medical Science⇒ Microbiology⇒ Fish and sea foods
| 1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. . |
| 2-Wrong options are also given but dont concentrate there, Right answer is in bold format. |
| Q1 ⇒ Marinated (sour pickled) fish should not have spoilage problems unless the acid content is low enough [other wrong options] [Discuss in forum] |
| Q2 ⇒ At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by all of these [other wrong options] [Discuss in forum] |
| Q3 ⇒ 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 [other wrong options] [Discuss in forum] |
| Q4 ⇒ In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter [other wrong options] [Discuss in forum] |
| Q5 ⇒ The chief spoilage organisms on smoked fish are molds [other wrong options] [Discuss in forum] |
| Q6 ⇒ 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 [other wrong options] [Discuss in forum] |
| Q7 ⇒ The red or pink color of the fish is generally caused from the growth of all of these [other wrong options] [Discuss in forum] |
| Q8 ⇒ The predominant kind of bacteria causing spoilage in fish at chilling temperature is species of Pseudomonas [other wrong options] [Discuss in forum] |
| Q9 ⇒ Normally, due to the holding of the chilled fish all of the above [other wrong options] [Discuss in forum] |