ShareINCIDENCE AND LOW TEMPERATURE SURVIVAL OF SALMONELLA IN FISHERY PRODUCTS.
Author(s) : GOPALAKRISHNAIYER T. S., SHRIVASTAVA K. P.
Type of article: Article
Summary
EVALUATION OF THE RESISTANCE OF SALMONELLA CONTAMINATION OF FISH, SHRIMP AND LOBSTER FLESH, DURING STORAGE AT 253 OR 233 K (-20 OR -40 DEG C). ALL THE SEROTYPES OF SALMONELLA SURVIVE AT233 K, BUT SOME VARIATION IN THEIR VIABILITY IS OBSERVED DURING FURTHER STORAGE AT 253 K. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-249393.
Details
- Original title: INCIDENCE AND LOW TEMPERATURE SURVIVAL OF SALMONELLA IN FISHERY PRODUCTS.
- Record ID : 1990-0686
- Languages: English
- Source: Fish. Technol. - vol. 26 - n. 1
- Publication date: 1989
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Shrimp; Salmonella; Survival; Frozen food; Fish; Lobster; Crustacea
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