2006

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Browsing 2006 by Subject "fishery products"

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    Enterotoxigenicity of coagulase positive and negative staphylococcus species isolated from fish and fishery products
    (Society of Fisheries Technologists(India),Cochin, 2006) Sindhu, O.K.; Surendran, P.K.
    Seventy-five strains of coagulase positive and negative Staphylococcus species were isolated from different fish and shellfish products. These strains were investigated for enterotoxin production using Reverse Passive Latex Agglutination (RPLA) method. The different samples analysed include fresh, frozen and dried fish and shellfish, battered and breaded fish/shellfish products and fish kheema. Either one or a combination of three enterotoxins, viz., Staphylococcal Enterotoxin A, B, C (SEA, SEB, SEC) was produced by most of the strains but none were found to produce the enterotoxin SED. Out of the 75 isolates tested, 25 isolates were coagulase positive and all these strains were positive for thermonuclease activity. 76% of the coagulase positive strains were toxigenic Among these, enterotoxins SEA, SEB and SEC were produced by 26.31%, 52.63%, and 47.36% of the isolates respectively. None of the isolate produced SED. Multiple enterotoxin production was also observed. While 5.26% of the strains produced SEA & SEC, 15.78% of strains SEA & SEB and 5.26% of the strains produced SEB & SEC. None of the coagulase negative isolates produced enterotoxin.
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    Polymer coated tin free steel cans for thermal processing of fish
    (Society of Fisheries Technologis(India), 2006) Mallick, A.K.; Srinivasa Gopal, T.K.; Ravishankar, C.N.; Vijayan, P.K.
    Polymer coated Tin-free Steel (TFS) cans suitable for thermal processing of fish are now available in India. However, for successful use in thermal processing, the cans need to meet various performance criteria with respect to physicochemical properties. These cans were extensively tested for its suitability for processing different fish products. In this study, the physico-chemical properties such as sulphur staining test, delamination test, global migration test, air pressure test etc. were studied and the results compared with standards. Different fish products were processed at different Fo values and shelf life was determined by organoleptic test. The result indicates that the TFS cans locally available are suitable for thermal processing of fish and fishery products.
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    Seafood-borne bacterial pathogens
    (Society of Fisheries Technologists (India), Cochin, India, 2006) Lalitha, K.V.; Thampuran, N.
    The increasing demand for fish and fishery products and the development in international fish trade have raised major concern about the quality and safety of the products internationally traded. The safety of seafood products varies considerably and is influenced by a number of factors such as origin of fish, microbiological ecology of the product, handling and processing practices and preparations before consumption. Worldwide, food poisoning outbreaks have ic%rea sed continuously. Expansion of international trade, consumer demand for "lightly proces d" foods, mass production of foods, and changes in eating habits have all contributed to these food poisoning outbreaks. Seafood may be a vehicle for many bacterial pathogens. These seafood diseases caused by bacterial pathogens or their toxins, are associated with improper food preparation, handling and storage. This paper reviews the present scenario on occurrence of seafood borne pathogens in India and discusses in the light of international data.