Fish and Sea Foods

Q1: 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

ANS:A - part of the natural flora of the external slime of fishes and their intestinal contents

No answer description is available.

Q2: 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

ANS:B - Micrococcus

No answer description is available. 

Q3: 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

ANS:D - all of these

No answer description is available. 

Q4: 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

ANS:A - the growth of Streptomyces species in the mud at the bottom of the body of water

No answer description is available. 

Q5: 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

ANS:D - all of these

No answer description is available. 

Q6: In chilled shrimp __________ is chiefly responsible for spoilage.

A Achromobacter

B Pseudomonas

C Micrococcus or Bacillus species

D Molds or yeasts

ANS:A - Achromobacter

No answer description is available. 

Q7: 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

ANS:D - all of the above

No answer description is available. 

Q8: 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

ANS:B - the acid content is low enough

No answer description is available. 

Q9: The chief spoilage organisms on smoked fish are

A molds

B bacteria

C both (a) and (b)

D fungi

ANS:A - molds

No answer description is available. 



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