Incidence and low temperature survival of coagulase positive staphylococci in fishery products
Data(s) |
1988
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Resumo |
Coagulase-positive staphylococci was found to be absent in all the frozen samples of lobsters, cuttle fish, cat fish, seer fish and red snapper examined. Coagulase-positive staphylococci were present in 38% of the cooked frozen shrimps and only 16% of the samples had staphylococci count more than 100/g. In the case of headless, peeled and deveined, peeled undeveined shrimps, the incidence of the organism was 6, 12 and 16% respectively. The study indicated that the incidence of coagulase-positive staphylococci is not a serious problem in frozen fishery products processed in this country. There was remarkable difference in the rate of destruction of coagulase-positive staphylococci in raw and cooked shrimps during freezing and frozen storage. |
Formato |
application/pdf |
Identificador |
http://aquaticcommons.org/18718/1/FT25.2_132.pdf Gopalakrishna Iyer, T.S. and Shrivastava, K.P. (1988) Incidence and low temperature survival of coagulase positive staphylococci in fishery products. Fishery Technology, 25(2), pp. 132-138. |
Idioma(s) |
en |
Relação |
http://aquaticcommons.org/18718/ |
Palavras-Chave | #Fisheries |
Tipo |
Article NonPeerReviewed |