Characteristic Study of the Boundary Layer Parameters over the Arabian Sea and the Bay of Bengal Using the QuikSCAT Dataset

The marine atmospheric boundary layer (MABL) plays a vital role in the transport of momentum and heat from the surface of the ocean into the atmosphere. A detailed study on the MABL characteristics was carried out using high-resolution surface-wind data as measured by the QuikSCAT (Quick scatterometer) satellite. Spatial variations in the surface wind, frictional velocity, roughness parameter and drag coe±cient for the di®erent seasons were studied. The surface wind was strong during the southwest monsoon season due to the modulation induced by the Low Level Jetstream. The drag coe±cient was larger during this season, due to the strong winds and was lower during the winter months. The spatial variations in the frictional velocity over the seas was small during the post-monsoon season (»0.2 m s¡1). The maximum spatial variation in the frictional velocity was found over the south Arabian Sea (0.3 to 0.5 m s¡1) during the southwest monsoon period, followed by the pre-monsoon over the Bay of Bengal (0.1 to 0.25 m s¡1). The mean wind-stress curl during the winter was positive over the equatorial region, with a maximum value of 1.5£10¡7 N m¡3, but on either side of the equatorial belt, a negative wind-stress curl dominated. The area average of the frictional velocity and drag coe±cient over the Arabian Sea and Bay of Bengal were also studied. The values of frictional velocity shows a variability that is similar to the intraseasonal oscillation (ISO) and this was con¯rmed via wavelet analysis. In the case of the drag coe±cient, the prominent oscillations were ISO and quasi-biweekly mode (QBM). The interrelationship between the drag coe±cient and the frictional velocity with wind speed in both the Arabian Sea and the Bay of Bengal was also studied.

Bacteriological quality of individually quick-frozen (IQF) raw and cooked readyto- eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon

One thousand, two hundred and sixty four samples of individually quick-frozen (IQF) peeled and deveined raw and 914 samples of cooked ready to eat shrimp samples produced from farm raised black tiger (Penaeus monodon) obtained from a seafood unit working under HACCP concept were analysed for total aerobic plate count (APC), coliform count, Escherichia coli, coagulase positive Staphylococci and Salmonella. The overall bacteriological quality of the product was found to be good. Of the frozen raw shrimp, 96% of samples showed APC below 105 while 99% of the frozen cooked ready-to-eat samples showed APC less than 104. The APC ranged from 1·0´102 to 4·2´106 cfu/gm in frozen raw shrimp and from 1·0´102 to 6·4´104 cfu/gm in the frozen cooked shrimp. Prevalences of coliforms in raw shrimp and cooked shrimp samples were 14·4% and 2·9% respectively. The coliform count in raw products ranged from 1·0´101 to 2·5´103 cfu/gm and in the cooked products, from 1·0 ´101 to 1·8´102 cfu/gm. Although all the cooked shrimp samples were free of coagulase positive staphylococci, E. coli and Salmonella, 1·0, 2·0 and 0·1% of the frozen raw shrimp samples tested positive for coagulase positive Staphylococci, E. coli and Salmonella respectively. The Salmonella strain was identified as Salmonella typhimurium. The results of the present study highlight the importance of implementation of HACCP system in the seafood industry to ensure consistent quality of frozen seafood