BACTERIOLOGICAL QUALITY OF PRECOOKED FROZEN SHELLFISH FOOD. 1. MESOPHILIC ASPORULATED BACTERIA.

QUALITE BACTERIOLOGIQUE DES PLATS CUISINES CONGELES A BASE DE MOLLUSQUES. 1. LES BACTERIES ASPORULEES MESOPHILES.

Author(s) : LACRAMPE J., DHERBOMEZ M., HAN-CHING L.

Type of article: Article

Summary

THE STUDY DEALS WITH THE IDENTIFICATION OF MESOPHILIC ASPORULATED BACTERIA IN A PRECOOKED FROZEN FOOD CONTAINING MUSSELS. THE CHARACTERISTICS -68 OF MICROCCACEAE AND 32 OF STREPTOCOCCACEAE ARE DETERMINED. THE RESULTS SHOW THE ADVANTAGE OF THE INVESTIGATION OF COLIFORMS AS INDEXES OF THE SANITARY QUALITY OF THIS TYPE OF PRODUCT, PROVIDED THEY ARE MADE COMPLETE BY ENTEROCOCCI COUNTS. HANDLING AND STAFF ROTATIONS ARE SIGNIFICANT CONTAMINATION SOURCES. (Bull. bibliogr. CDIUPA, FR., 14, N.10, OCT. 1980, 91 ; 148396.

Details

Original title: QUALITE BACTERIOLOGIQUE DES PLATS CUISINES CONGELES A BASE DE MOLLUSQUES. 1. LES BACTERIES ASPORULEES MESOPHILES.
Record ID : 1981-1279
Languages: French
Source: Rev. Inst. Pasteur Lyon - vol. 13 - n. 2
Publication date: 1980
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Precooked food
Keywords: Microbiology; Frozen food; Mollusc; Hygiene