Does freezing fish make it sterile?
Answer: A
Frozen storage stops growth and halts enzyme activity, but the organisms themselves survive and start multiplying again once the fish thaws. Freezing preserves the microbiological condition the fish was in rather than improving it.
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Which is the correct order of events in fish spoilage?
Answer: B
The organisms multiply first, and the volatile compounds that make a fish unacceptable are products of their metabolism. That is why the smell lags behind the microbiological condition, and why fish can already be well on the way to spoiling before it announces itself.
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Which handling practice most helps preserve fish quality?
Answer: C
Every hour before chilling allows both the spoilage flora and the enzymes that generate histamine to work unchecked, and neither effect can be reversed later. Prompt chilling is the single measure that acts on both quality and safety at once.
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What does a filter feeder do?
Answer: D
Passing large volumes of water across its tissues and retaining what is suspended in it is exactly what makes a filter feeder a microbiological concern: bacteria and viruses in the water end up concentrated inside the animal, which itself remains healthy.
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Which is a spoilage organism of fish rather than a cause of illness?
Answer: A
Shewanella makes fish unacceptable by producing trimethylamine and hydrogen sulfide, but it does not cause disease in the person who eats it. The two Vibrio species and C. botulinum are safety hazards, and they can be present without any spoilage being apparent.
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Fish spoils faster than beef mainly because
Answer: B
Fish tissue is soft, low in connective tissue and rich in the small nitrogen compounds bacteria use readily, and the flora that comes with it is adapted to growing in the cold. Both facts push in the same direction, so refrigeration slows the process without arresting it.
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After a fish has been cooked, which of these remains true?
Answer: C
Cooking is a kill step and nothing more: it does nothing about organisms introduced afterwards by hands, surfaces or utensils that have touched raw fish. Keeping cooked and raw product apart is therefore as important as the cooking itself.
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