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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- Date : 2000/12
- Languages : German
- Source: Fleischwirtschaft - vol. 80 - n. 12
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- Author(s) : KAIRIYAMA E.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 1
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- Author(s) : VANDERLINDE P. B., SHAY B., MURRAY J.
- Date : 1999/04
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 4
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- Author(s) : UDDIN M., AHMAD M. U., TANAKA M., et al.
- Date : 2001/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 38 - n. 6
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STORAGE OF FROZEN FISH.
- Author(s) : MERRITT J. H.
- Date : 1987/01
- Languages : English
- Source: Infofish mark. Dig. - vol. 6 - n. 1
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