Fish And Sea Foods(Microbiology ) Questions and answers for exam Preparation

Question 1. The chief spoilage organisms on smoked fish are

Answer: Option D. -> molds

Question 2. A musty or muddy odor of the fish is attributed to

the growth of Pseudomonas species in the mud at the bottom of the body of water
None of these
the mud at the bottom of the body of water
the growth of Streptomyces species in the mud at the bottom of the body of water

Answer: Option D. -> the growth of Streptomyces species in the mud at the bottom of the body of water

Question 3. The predominant kind of bacteria causing spoilage in fish at chilling temperature is

Answer: Option A. -> species of Pseudomonas

Question 4. Marinated (sour pickled) fish should not have spoilage problems unless

Answer: Option D. -> the acid content is low enough

Question 5. In chilled shrimp __________ is chiefly responsible for spoilage.

Answer: Option A. -> Achromobacter

Question 6. The bacteria most often involved in the spoilage of fish are

None of these
part of the natural flora of the external slime of fishes and their intestinal contents
both (a) and (b)
part of the natural flora of the internal slime of fishes only

Answer: Option B. -> part of the natural flora of the external slime of fishes and their intestinal contents

Question 7. The red or pink color of the fish is generally caused from the growth of

Answer: Option C. -> all of these

Question 8. Normally, due to the holding of the chilled fish

Answer: Option C. -> All of these

Question 9. At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

Answer: Option A. -> all of these