Fish and Sea Foods Questions

• The chief spoilage organisms on smoked fish are
• Marinated (sour pickled) fish should not have spoilage problems unless
• The bacteria most often involved in the spoilage of fish are
• The predominant kind of bacteria causing spoilage in fish at chilling temperature is
• Normally, due to the holding of the chilled fish
• A musty or muddy odor of the fish is attributed to
• At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
• The red or pink color of the fish is generally caused from the growth of
• In chilled shrimp __________ is chiefly responsible for spoilage.