The bacterial count is often astoundingly high in:
a. Chicken pot pies.
b. Fresh fish flesh.
Stuffed poultry products.
e. "a" and "c" above.
In shell eggs, green rots are caused by:
a. Storage conditions leading to sweating of the eggs.
b. Hens infected with Pseudomonas organisms.
Certain types of chicken feed.
Ingredients commonly added to the ice used to chill fish are:
a. Potable water.
d. "b" and "c" above.
e. "a," "b," and "c" above.
Bacterial spoilage of shellfish and crustaceans can be detected without any
a. Testing for coliform organisms.
b. Product color.