Course material (MFB)

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Browsing Course material (MFB) by Author "Surendran, P.K."

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    Antibiotic residues in fish and fishery products
    (Central Institute of Fisheries Technology, 2005) Surendran, P.K.
    Antibiotic residues in processed seafood have become a serious health hazard to the consumer and an economic hazard to the exporters. The problem of antibiotic residues has been associated mainly with processed shrimps which is being discussed here.
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    Listeria monocytogenes and related listeria: improved US-FDA methods for isolation and identification
    (Central Institute of Fisheries Technology, 2001) Surendran, P.K.
    On the basis of DNA/DNA homology studies Rocourt et al divided the genus Listeria into 8 species: L. monocytogenes, L. ivanovii, L. innocua, L. welshmerii, L. seeligeri, L. grayi, L. murrayi and L. denitrificans. Now L. denitrificans has been removed from the group of Listeria. It is now classified as Jonesia denitrificans. Both USA and Europian Union countries now insist that no Listeria should br present in sea food imported to those countries. A number of methods involving different enrichment and selective media have been developed. The most suitable method is described here Listeria species other than L. monocytogenes are also isolated by this method.
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    Microbiological quality evaluation of seafood
    (Central Institute of Fisheries Technology, 2003) Surendran, P.K.
    In order to determine the acceptability of fish as well as shellfish, the assessment of their microbial quality is necessary. The microbial parameters that are generally assessed to determine their consumer acceptability and safety are discussed in this paper.
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    Microbiological quality evaluation of seafood
    (Central Institude of Fisheries Technology, 2003) Surendran, P.K.
    The fish gets contaminated with microorganisms during handling, transportation and processing right from the point of catch to the end point. Different parameters that are generally assesed to determine consumer acceptability and safety are discussed in this paper.