ShareINCIDENCE AND LOW TEMPERATURE SURVIVAL OF COAGULASE POSITIVE STAPHYLOCOCCI IN FISHERY PRODUCTS.
Author(s) : GOPALAKRISHNAIYER T. S., SHRIVASTAVA K. P.
Type of article: Article
Summary
POSITIVE COAGULASE STAPHYLOCOCCI ARE NOT PRESENT IN QUICK-FROZENLOBSTER, CUTTLEFISH, CERO, CATFISH AND SNAPPER BUT THEY HAVE BEEN FOUND IN FROZEN COOKED SHRIMPS. THE CONTAMINATION RATE VARIES WITH THE TREATMENT SUBJECTED TO SHRIMPS (HEADING, PEELING, ETC). (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-240148.
Details
- Original title: INCIDENCE AND LOW TEMPERATURE SURVIVAL OF COAGULASE POSITIVE STAPHYLOCOCCI IN FISHERY PRODUCTS.
- Record ID : 1989-1457
- Languages: English
- Source: Fish. Technol. - vol. 25 - n. 2
- Publication date: 1988
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Indexing
- Themes: Fish and fish product
- Keywords: Staphylococcus; Shrimp; Rock lobster; Microbiology; Fish; Pathogen; Crustacea; Freezing
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- Date : 1983/07
- Languages : French
- Source: Surgélation - n. 216
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- Author(s) : SWARTZENTRUBER A.
- Date : 1980
- Languages : English
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- Author(s) : WYK H. J. van
- Date : 1983
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 37
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- Author(s) : KIMURA S., TANAKA H.
- Date : 1986
- Languages : English
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- Author(s) : BREMNER H. A., VEITH G.
- Date : 1980/05
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