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Fish And Seafood(Microbiology ) Questions and Answers
Home
Topic
Microbiology
Fish And Seafood
Question 1.
The chief spoilage organisms on smoked fish are
molds
bacteria
both (a) and (b)
fungi
Explanation:-
Answer: Option A. ->
molds
Question 2.
Marinated (sour pickled) fish should not have spoilage problems unless
the acid content is very high
the acid content is low enough
the acid content is moderate
none of the above
Explanation:-
Answer: Option B. ->
the acid content is low enough
Question 3.
In chilled shrimp __________ is chiefly responsible for spoilage.
Achromobacter
Pseudomonas
Micrococcus or Bacillus species
Molds or yeasts
Explanation:-
Answer: Option A. ->
Achromobacter
Question 4.
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
Explanation:-
Answer: Option A. ->
the growth of Streptomyces species in the mud at the bottom of the body of water
Question 5.
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
Explanation:-
Answer: Option D. ->
all of these
Question 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
Explanation:-
Answer: Option A. ->
part of the natural flora of the external slime of fishes and their intestinal contents
Question 7.
The predominant kind of bacteria causing spoilage in fish at chilling temperature is
species of Pseudomonas
Micrococcus
Bacillus
none of these
Explanation:-
Answer: Option A. ->
species of Pseudomonas
Question 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
Explanation:-
Answer: Option D. ->
all of these
Question 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
Explanation:-
Answer: Option D. ->
all of the above
Question 10.
.
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
Explanation:-
Answer: Option D. ->
all of these
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