The predominant kind of bacteria causing spoilage in fish at chilling temperature is Options: A . &nbspspecies of Pseudomonas B . &nbspBacillus C . &nbspMicrococcus D . &nbspnone of these

The predominant kind of bacteria causing spoilage in fish at chilling temperatur

Question

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

Options:

A . species of Pseudomonas

B . Bacillus

C . Micrococcus

D . none of these

Answer: Option A

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Question 1. Marinated (sour pickled) fish should not have spoilage problems unless....

Question 2. In chilled shrimp __________ is chiefly responsible for spoilage.....

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Question 4. The red or pink color of the fish is generally caused from the growth of....

Question 5. Normally, due to the holding of the chilled fish....

Question 6. At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by....

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