In chilled shrimp __________ is chiefly responsible for spoilage. Options: A . &nbspAchromobacter B . &nbspMolds or yeasts C . &nbspMicrococcus or Bacillus species D . &nbspPseudomonas

In chilled shrimp __________ is chiefly responsible for spoilage.

Question

In chilled shrimp __________ is chiefly responsible for spoilage.

Options:

A . Achromobacter

B . Molds or yeasts

C . Micrococcus or Bacillus species

D . Pseudomonas

Answer: Option A

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Question 1. The bacteria most often involved in the spoilage of fish are....

Question 2. The red or pink color of the fish is generally caused from the growth of....

Question 3. Normally, due to the holding of the chilled fish....

Question 4. At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by....

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