ShareIsolation of mycobacteria from frozen fish destined for human consumption.
Author(s) : MEDIEL M. J., RODRIGUEZ V., CODINA G., et al.
Type of article: Article
Summary
Mycobacteria were isolated from defrost water and tissue of sole, hake cod, ling, and monkfish on Löwenstein-Jensen medium after incubation at different temperatures. Samples of frozen fish were obtained under sterile conditions inside a refrigeration chamber (-18 °C to -22 °C) in a wholesale market from which these products are distributed to shops for retail sale and human consumption.
Details
- Original title: Isolation of mycobacteria from frozen fish destined for human consumption.
- Record ID : 2001-1942
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 66 - n. 3
- Publication date: 2000/08
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Indexing
- Themes: Fish and fish product
- Keywords: Microorganism; Microbiology; Frozen food; Fish
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ICING (GLAZING) OF FROZEN FISH PRODUCTS.
- Author(s) : SAVI P.
- Date : 1990/04
- Languages : Italian
- Source: Pesce - vol. 7 - n. 2
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Frozen continues to figure favorably in Europe'...
- Author(s) : SCHATZBERG J.
- Date : 1998/07
- Languages : English
- Source: Quick frozen Foods int. - vol. 40 - n. 1
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CADMIUM DETERMINATION OF FROZEN COD: AN INTERLA...
- Author(s) : SLABYJ B. M.
- Date : 1983/02
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 2
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REASONABLE STORAGE CONDITION OF FROZEN FISH.
- Author(s) : KOZIMA T. T.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 712
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DETECTION OF FORMALDEHYDE IN FROZEN FISH.
- Author(s) : COZZANI R., BARCHI D.
- Date : 1986
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 10
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