FISH & SEAFOOD Multiple Choice Questions :-
1. The chief spoilage organisms on smoked fish are
A. molds
B. bacteria
C. both (a) and (b)
D. fungi
Answer: A
2. 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
Answer: A
3. In chilled shrimp __________ is chiefly responsible for spoilage.
A. Achromobacter
B. Pseudomonas
C. Micrococcus or Bacillus species
D. Molds or yeasts
Answer: A
4. 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
Answer: B
5. 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
Answer: A
FISH and SEAFOOD Objective type Questions with Answers
6. 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
Answer: A
7. 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
Answer: D
8. 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
Answer: D
9. 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
Answer: D