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Effect of heat on microorganisms isolated from freshly caught chilled scad (Trachurus trachurus).

Author(s) : VAZ-PIRES P., GIBBS P., KIRBY R. M.

Type of article: Article

Summary

The heat treatment tested in the study drastically reduced the numbers of the most heat sensitive bacteria. The isolates most affected by treatment were those presumptively identified as Shewanella putrefaciens and Pseudomonas putida. This would mean Shewanella colwellinia, more heat resistant, could be predominant after heat treatment.

Details

  • Original title: Effect of heat on microorganisms isolated from freshly caught chilled scad (Trachurus trachurus).
  • Record ID : 1997-3443
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 3
  • Publication date: 1996/06
  • Document available for consultation in the library of the IIR headquarters only.

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