Towards Application of One-Class Classification Methods to Medical Data

In the problem of one-class classification (OCC) one of the classes, the target class, has to be distinguished from all other possible objects, considered as nontargets. In many biomedical problems this situation arises, for example, in diagnosis, image based tumor recognition or analysis of electrocardiogram data. In this paper an approach to OCC based on a typicality test is experimentally compared with reference state-of-the-art OCC techniques-Gaussian, mixture of Gaussians, naive Parzen, Parzen, and support vector data description-using biomedical data sets. We evaluate the ability of the procedures using twelve experimental data sets with not necessarily continuous data. As there are few benchmark data sets for one-class classification, all data sets considered in the evaluation have multiple classes. Each class in turn is considered as the target class and the units in the other classes are considered as new units to be classified. The results of the comparison show the good performance of the typicality approach, which is available for high dimensional data; it is worth mentioning that it can be used for any kind of data (continuous, discrete, or nominal), whereas state-of-the-art approaches application is not straightforward when nominal variables are present.

Preservation of fish by freezing and glazing. Pt. 1. Bacteriology of fresh, frozen and glazed fish

Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was carried out under various conditions of preservation. Glazing, block-freezing and preservation in gunny bag were affected. Determination of bacterial load and isolation, identification and classification of the resistant bacteria were made. Spore-formers of Subtilis mesentericus group were found to be resistant to freezing as well as glazing by ascorbic acid, citric acid and sodium nitrite except a mixture of sodium chloride and glucose. Bacterial load was reduced to a good extent and maintained low till the end of frozen storage period.

Bacteriology of chilled water during the preservation of fish

Except for the preliminary studies at Torry Research Station in Scotland, no results have been reported on the succession of the bacterial flora during the storage of fish in chilled water. The present work was undertaken to elucidate the dynamics of bacterial population changes in chilled fresh water under comparable conditions of storage in melting ice (+1° to +3°C.) which has been earlier studied by de Silva in 1960.

Bacteriology of spoilage of canned prawns

Spoilage characteristics of different types of bacteria isolated from bacteriologically defective cans and processing factory environs were studied by inoculating pure cultures into sterile prawn meat. The pattern of spoilage, namely, production of off odour, bulging of the cans and disintegration of meat were observed. Data on spoilage under aerobic as well as anaerobic conditions are presented. Most of the cultures produced some kind of spoilage, though differences were observed in the extent of spoilage produced by different types of bacteria. Gram positive spore formers were found to be the major spoilers and the extent of spoilage was more with mixed cultures.