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Browsing Conference paper (MFB) by Title

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  • Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2000)
    Based on the requirements of oxygen for growth and viability, bacteria are divided into Aerobes, Anaerobes, facultative anaerobes and Microaerophilic (vide infra). Those bacteria which can grow only in the absence of oxygen ...
  • Nair, P.S.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Lactic acid bacteria(LAB) were isolated from seafoods. Among the LAB, Lactobacillus was the predominant genus isolated. The Lactobacillus species identified were Lactobacillus plantarum, L. gasseri, L. buchneri, L. ...
  • Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Wild shrimps, being mainly marine, have no chance of having antibiotic residues. But farmed shrimp used to have antibiotic residues as a consequence of aquaculture practices. Antibiotics used in aquaculture, whether as ...
  • Sanjeev, S. (Central Institude of Fisheries Technology, 2003)
    Most of the pathogenic bacteria are not present in fish caught from off-shore waters, but contamination occurs during handling of the material. Almost all pathogens are mesophilic in nature. If the time and temperature ...
  • Kumar, R.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Microbial parameters viz., Escherichia coli, coliforms, vibrios and sulphate reducing clostridia of brackish water aquaculture farms and shrimps along with physio-chemical parameters have been investigated. The study covers ...
  • Lalitha, K.V.; Thampuran, N. (Society of Fisheries Technologists (India), 2010)
    Cephalopods are believed to be a major and largely untapped source of marine protein. While groundfish landings have remained fairly stable or declined over the past three decades, the cephalopod world catch has increased ...
  • Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2000)
    Microorganisms are living creatures which are microscopic in size (i.e., they can be seen only through a microscope). Bacteria are single-celled microorganisms widely distributed in nature. Brief study about this is discussed ...
  • Lalitha, K.V.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Clostridium botulinum, an anaerobic Gram positive spore forming bacterium, is a food safety hazard. The distribution of C. botulinum in wild caught and farmed finfish and shellfish in India was investigated. A total of 226 ...
  • Rao, B.M.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Coliphages are viruses that infect Escherichia coli. Coliphages have been frequently proposed as rapid and inexpensive indicators of faecal pollution. This study describes a simple method termed as coliphage test for the ...
  • Nambiar, V.R.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Pathogenic microorganisms gaining access to the seafood during handling and processing are becoming major hazards. The most important pathogens which gain entry into the fish during handling, transportation and transportation ...
  • Kumar, R.; Surendran, P.K.; Thampuran, N.; Lalitha, K.V. (Society of Fisheries Technologists (India), 2010)
    Salmonella is most important food-borne pathogen and commonly associated with water and food-borne outbreaks. Approximately 1 .4 million cases of salmonellosis were reported in the USA each year and similarly, outbreaks ...
  • Thampuran, N.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    The food safety and quality control in the seafood processing industry necessitates rapid detection of pathogens. Most of the pathogens occur in the food in small numbers only so that detection becomes very difficult. Some ...
  • Lalitha, K.V.; Gopakumar, K. (FAO, 1998)
    A total of forty cured fish samples procured from local retail markets in and around Cochin were analysed for the moisture content, salt content, water activity (aw) and for the presence of Clostridium botulinum. Wide ...
  • Lalitha, K.V.; Surendran, P.K. (1999)
    Clostridium botulinum, a gram positive spore forming bacterium, is the causative agent of highly lethal food poisoning namely 'botulism' in man. Strains of C. botulinum are classified into seven serotypes (A to G) depending ...
  • Lalitha, K.V.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Clostridium perfringens has been implicated as the etiological agent in many food poisoning outbreaks. It is a Gram-positive anaerobic spore-forming bacilus. Spores of C. perfringens are widely distributed in soil, sewage, ...
  • Varma, P.R.G. (Central Institude of Fisheries Technology, 2000)
    E.coli is Gram-negative, rod-shaped non-spore forming bacteria. The primary habitat of E. coli is the intestinal tract of man and a few warm-blooded animals. Therefore, its presence in food is generally considered as an ...
  • Sudha, K.; Thampuran, N.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 2003)
    Vibrio parahaemolyticus is a major etiological agent in the seafood borne gastroenteritis. It is naturally present in aquatic system,particularly saline waters. A study has been conducted to determine the ecology and ...
  • Sudha, K.; Thampuran, N.; Surendran, P.K. (Society of Fisheries Technologists(India),Cochin, 1998)
    Growth pattern of Vibrio parahaemolyticus, V. vulnificus, V. alginolyticus, V. mimicus and V. harveyi, isolated from fish from the Arabian sea off Cochin was studied at 4, 15, 28+/-2 (room temperature), 37 and 42degree ...
  • Thampuran, N.; Iyer, K.M. (Society of Fisheries Technologists(India),Cochin, 1985)
    The total plate count (TPC) is considered to be an important index to determine the hygenic quality of the product. Different parameters that influence the recovery of micro-organisms during bacterial enumeration of frozen ...
  • Nambiar, V.N.; Surendran, P.K. (Cochin University of Science And Technology, 1998)
    Salmonella serotypes isolated from fish were found to have tolerance to a wide range of pH and sodium chloride concentration. They were found to grow at ph levels as low as 3.5 and as high as 10.6. Growth was observed upto ...

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