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

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

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

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