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    Use of catalase values as an index of quality of oil sardine (Sardinella longiceps)1982 in ice storage
    (Society of Fisheries Technologists (India), Cochin, India, 1982) Lalitha, K.V.; Iyer, K.M.
    The amount of catalase in the tissues nil sardine during ice storage was estimated in a series of experiments. The organoleptic quality of the muscle, as well as total plate count, the amount of bacterial catalse, trimethyl amine and total volatile nitrogen were determined side by side. Changes in the bacterial catalase values were not in agreement with the changes in bacterial count. But it has been observed that the muscle catalase values are in good correlation with organoleptic evaluation of quality of oil sardine and hence, it can be used as an index of quality of sardine during ice storage.
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    Survival of salmonella in shrimp and froglegs
    (Society of Fisheries Technologists (India), Cochin, 1982) James, M.A.; Iyer, T.S.G.; Rao, C.C.P.
    Survival and viability of ten serotypes of salmonella isolated from seafoods at refrierated and frozen srorage temperatures and at different pH values were studied. Salmonella serotypes were inoculated in two concentrations in shrimp, shrimp homogenates, froglegs and frog homogenates. All the serotypes of salmonella survived during refrigerated storage(2 to 5 degree C). Duration of survival was propotional to the initial concentration of inoculation. Heavily inoculated samples showed the presence of salmonella upto five months in the muscle portions of prawns and froglegs, while survival in respective homogenates were upto three months. Lower populatons, S. anatum, S. cubana, S. enteritidis and S. senftenberg survived at 60 degree C by one min heating. Above 80 degree C none survived by five min heating. All the serotypes tested were sensitive to pH below 5.0 and above 7.5.
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    Iced storage characteristics of pearl spot (etroplus suratensis) caught from cochin backwaters
    (Society of Fisheries Technologists(India),Cochin, 1985) Surendran, P.K.; Iyer, K.M.
    Iced storage life of pearl spot (Etroplus suratensis) was determined bacteriologically, biochemically and organoleptically. The total aerobic plate count increased from 10^4/g muscle to 10^8/g in 23 days. The total volatile base nitrogen registered gradual increase during storage, while extractable sacroplasmic and myofibrillar proteins decreased. Organoleptically the fish became unacceptable in 10-14 days in ice. The results indicated that pearl spot remained in more or less prime condition in ice for 8-10 days.
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    Evaluation of certain factors affecting the total plate count of frozen seafoods
    (Society of Fisheries Technologists(India),Cochin, 1985) Thampuran, N.; Iyer, K.M.
    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 seafoods were evaluated. The parameters studied were plating technique, incubation temperature, incubation period and the diluent. The results were statistically analyzed and it was found that spread plate technique yielded higher bacterial count than pour plate technique. An incubation temperature of 30degree celcius was found to facilitate greater bacterial recovery than conventional 37degree celcius. Comparing incubation periods of 24, 48, 72 and 96 h it was found that an incubation period of 48 h was sufficient for frozen marine products.
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    STAPHYLOCOCCAL ENTEROTOXINS, ENTEROTOXIGENIC STAPHYLOCOCCI AND FROZEN FISH PRODUCTS
    (Food and Agriculture Organization, 1995) Sanjeev, S.; Surendran, P.K.
    One hundred and eight frozen fish products consisting of cooked, picked crab meat, prawns and ready to fry fish cutlet collected from cold stores situated in and around Cochin were examined for staphylococcal enterotoxin A, B, C, D and enterotoxigenic staphylococci. All the frozen fish products were found free from enterotoxins. Staphylococcus aureus was isolated from eighty six samples (79.63%) and its load varied from 55 to 1.1 x 106 CFU/g. Ninety eight Staphylococcus aureus strains out of one hundred and forty strains tested were found enterotoxigenic and produced enterotoxins A, B, C and D either singly or in combinations. RPLA method was used for the detection of enterotoxins but the enterotoxigenicity of Staphylococcus aureus isolates was not tested for enterotoxin E in this study because the RPLA kit does not contain the reagents for its testing. Enterotoxin A and D were detected more often than others. Seventy four samples contained (68.52 %) enterotoxigenic staphylococci.
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    INCIDENCE AND VIABILITY OF L. MONOCYTOGENES IN SEAFOOD HANDLING AND PROCESSING
    (Food and Agriculture Organization, 1995) Iyer, T.S.G.; Varma, P.R.G.; Gopakumar, K.
    Listeria monocytogenes was absent in all the 361 samples of frozen shrimps taken from the export trade. The organism survives freezing and further storage at -18°C for over two years. In water L. monocytogenes survives 10-30 days at room temperature (28-30°C) and 70-110 days at refrigerated temperature (5-1O°C) depending upon the initial load in the water sample. The process water in seafood processing factories should be chlorinated to a residual level of 10 ppm. to get full protection against L. monocytogenes.
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    Distribution of Clostridium botulinum in cured fishery products
    (FAO, 1998) Lalitha, K.V.; Gopakumar, K.
    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 variations in the salt concentration and moisture level were observed in the cured fish samples examined. Fifty five percent (22140) of the samples had water content in the range of 454%. THe sodium chloride content of the cured fish samples varied between 16- 25% in only 60 percent of the samples. The sodium chloride content of less than 7% was noticed in 8 prawn samples. The aw of the samples varied greatly. Clostridium botulinum was detected in 13% of the cured fish samples and type D was predominant (415) followed by type C (115). Clostridium botulinum spores remain viable at aw level 0.75. The incidence of C. botulinum in cured fish should emphasize the need for adequate brining and drying to protect these products until their final use.
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    Effect of temperature on growth and biochemical properties of selected species of pathogenic vibrio
    (Society of Fisheries Technologists(India),Cochin, 1998) Sudha, K.; Thampuran, N.; Surendran, P.K.
    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 celcius in Trypticase Soy Broth with 3% NaCl. Optimal temperature for the growth of all species was 37degree celcius V. parahaemolyticus and V. alginolyticus exhibited growth at 42degree celcius also. All the species studied grew slowly at 15degree celcius , but failed to grow at 4degree celcius. Twenty important biochemical reactions were also studied at the above temperatures. Observations of the biochemical activity where in accordance with the growth except at 15degree celcius where, although there was growth, most of the biochemical reactions gave negative results.
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    Incidence of motile aeromonads in marine environment, fishes and processed fishery products
    (Cochin University of Science And Technology, 1998) Thampuran, N.; Surendran, P.K.
    Motile Aeromonds ubiquitous to the aquatic environment has been frequently associated with disease of fishes and other aquatic animals. Recent studies point to its role as a causative agent for foodborne gastroenteritis. This paper reports the incidence of motile aeromonds in the fishing ground, raw marine fish and processed fishery products. The density of motile aeromonad in the samples were analyzed by direct plating and enrichment methods along with a total plate count. Typical isolates were identified upto species level. In sea water of the fishing grounds off Cochin, the aeromonad count ranged between 4.0 * 10^2 to 2.1 * 10^3 /ml in July-August. The aeromonad count in the skin with muscle of the fishes during that period were in the range of 9 * 10^2/g to 9.9 * 10^5/g corresponding to a TPC range of 6.7 * 10^4/g to 7.12 * 1066/g. In frozen fishes the aeromonad count ranged between 9.0/g to 2.0 * 10^4/g and the TPC, in the range of 4.5 * 1064/g to 9.7 * 10^5/g. Cured of salted fishes were found to be free from motile aeromonads. Random colonies picked from the plate were identified upto species level and the dominant species in water, raw fish and frozen fish were found to A. caviae which is considerd as non-toxigenic. the incidence of Aeromonas hydrophila was more in the frozen fish than fresh fish. the enterotoxigencity of the isolates were assessed on the basis of biochemical tests.
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    Motile aeromonads associated with epizootic ulcerative syndrome affected channa striata
    (Society of Fisheries Technologists(India),Cochin, 1998) Prasad, M.M.; Rao, C.C.P.; Surendran, P.K.
    Occurence of motile aeromonads, Aeromonas hydrophila, A.caviae and A. sobria in murrels (Channa striata) affected with Epizootic Ulcerative Syndrome is reported. API 20 NE was found useful with additional confirmatory tests in identification of aeromonads. All three Aeromonas spp. were found sensitive to bacitracin, chloramphenicol, chlortetracycline and tetracycline at 10, 30, 30 and 30 microgram per disc, respectively. The same isolates showed difference in their sensitivity to kanamycin, polymyxin-B and oxytetracycline. The top sediment layer samples collected from different ponds were found to contain aeromanads in the range 2 to 5 log CFU per gram of the sample.
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    Distribution of Clostridium botulinum in finfish and shellfish from Indian waters
    (1999) Lalitha, K.V.; Surendran, P.K.
    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 on the serological specificity of the neurotoxin produced. The organism is found naturally in numerous terrestrial and aquatic habitats. The distribution of Clostridium botulinum serotypes in finfish and shellfish collected from onboard fishing vessel and from the retail markets in and around Cochin were examined. A total of 167 samples of finfish and shellfish were tested. An overall prevalence of 16% was found. In freshly caught fish, of the 90 samples tested, 12% harboured C. botulinum. In finfish/shellfish obtained from the retail markets, the overall contamination level was 21% (16/77), it ranged from 16% for marine finfish to 22% for brackishwater finfish, to 30% for shrimp and to 33% for freshwater prawn. Incidence of C. botulinum was high in prawn. Most of the samples harboured type D spores followed by type C, type B and type A. Type E was noticeably absent from the samples tested. 1
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    Vibrio cholerae in seafoods and its isolation
    (Central Institute of Fisheries Technology, 2000) Sanjeev, S.
    Cholera has been endemic in eastern India and in east Pakistan (present Bangladesh). The fact that this disease is caused by an organism, called Cholers vibrio was first reported by Robert koch in 1884, who observed that a wide variety of vibrios commonly found in natuire were characteristically haemolytic, whereas true cholera vibrios were not haemolytic. But subsequently in 1906 haemolytic strains of cholera vibrios were isolated from deasd bodies of pilgrims seen at the Eltor Quarantine station in Egypt. The cholera outbreak in Sulawesi (Indonesia) in 1939 was found to be due to the haemolytic biotypes of vibrio cholerae. The marked epidemiological difference between EI Tor and classical cholera are the infection to case ratio is higher with EI Tor cholera and the EI Tor vibrio can survive longer in the environment making it more easily detectable.
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    Vibrio parahaemolyticus in marine products and its isolation and identification
    (Central Institute of Fisheries Technology, 2000) Sanjeev, S.
    Vibrio parahaemolyticus is an organism causing food poisoning associated with the consumption of raw fish. This organism is widely distributed in the marine environment such as water, sediments, fish and shellfish through out the woeld. This was first isolated in Japan in early 1950. Although the problem of Vibrio parahaemolyticus food poisoning has been reported from different parts of the world, it is found in countries such as Japan where there is a habit of eating raw fish.
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    Staphylococcus aureus in marine products
    (Central Institute of Fisheries Technology, 2000) Sanjeev, S.
    From the public health point of view, an important bacterium to be considered in fishery products is S. aureus. The genus Staphykococcus belongs to the family Micrococcaceae. Since 1930, it is known that contamination of food with S. aureus could cause gastro enteritis of sudden onset because the organism growing in food secrets an exotoxin. This toxin is generally termed as enterotoxin as it affects the intestinal mucosa. Food poisoning caused by S. aureus is very common.
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    Fundamentals of bacteriology
    (Central Institude of Fisheries Technology, 2000) Sanjeev, S.
    Microorganisms are living things, which are individually too small to see without the aid of microscope. Bacteria (bacterium singular) are widely distributed in nature. They are present in the intestinal tract and body surface of animals, plants, soil, air and the natural waters such as ponds, lakes, rivers and the sea. There are both useful and disease producing bacteria. Useful bacteria bring changes including decomposition of dead tissues of plants and animals. The harmful bacteria cause various types of diseases in man, animals and plants. Bacteria decompose almost all animal and vegetable food products, if they are not properly preserved.
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    Salmonella in marine products
    (Central Institute of Fisheries Technology, 2000) Iyer, T.S.G.
    Among gram-negative rod-shaped bacteria causing food borne gastroenteritis, the most important are members of the genus salmonella. Salmonella is the genetic name applied to a group of bacteria, which was formerly known as paratyphoid bacteria derived by D.E. salmon in 1885. Salmonellas are enteric organisms belonging to the family Enterobacteriaceae.
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    E.coli and faecal streptococci in shrimps
    (Central Institude of Fisheries Technology, 2000) Varma, P.R.G.
    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 indication of faecal contamination in foods. It is better to process the material hygienically than to remove the contaminated bacteria in the final stage of processing.
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    Other pathogens connected with seafood
    (Central Institute of Fisheries Technology, 2000) Varma, P.R.G.
    We have already discussed about the incidence of pathogenic organisms such as Stephyulococcus aureus, Salmonella, Vibrio cholerae and Vibrio parahaemolyticus in marine products. There are also some other pathogens involved in poisoning due to the consumption of seafood. They are Clostridium botulinum, Clostridium Welchil (Clostridium perfrigens), Bacilus cereus and Shigella.
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    Bacteriology of fish and shellfish
    (Society of Fisheries Technologists(India),Cochin, 2000) Surendran, P.K.
    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 here.
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    Anaerobic pathogenic bacteria associated with fish and fishery products
    (Society of Fisheries Technologists(India),Cochin, 2000) Surendran, P.K.
    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 are termed 'anaerobes'. Anaerobes bacteria which are pathogenic are found associated with fish, fishery products and fishery environments. Examples are Clostridium botulinum, Clostridium perfringens (also called C. welchii), Campylobacter jejuni and Campylobacter coli.