Fish and Sea Foods – Section 1

1. The chief spoilage organisms on smoked fish are

A. molds
B. bacteria
C. both (a) and (b)
D. fungi

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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

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3. In chilled shrimp __________ is chiefly responsible for spoilage.

A. Achromobacter
B. Pseudomonas
C. Micrococcus or Bacillus species
D. Molds or yeasts

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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

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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

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