FT Vol.43(2)

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Browsing FT Vol.43(2) by Subject "seafood"

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    Microbial quality of post-tsunami seafood of the Visakhapatnam coast
    (Society of Fisheries Technologis(India), 2006) Rao, B.M.; Gupta, S.S.; Surendran, P.K.
    Forty seafood samples comprising marine fish (28 spp), shrimp (4 spp) and squid (Isp) were collected from Visakhapatnam fishing harbour at regular intervals after the tsunami of 26th December 2004 and analyzed for microbiological and chemical quality. The microbiological and chemical quality of post-tsunami seafood was assessed and compared with pre-tsunami samples. The levels of total plate count (TPC), H2S producing bacteria, total volatile base nitrogen (TVBN) and peroxide value (PV) was within limits. With regard to indicator bacteria eoliforms, E.coli and coagulase positive Staphylococci the quality of post-tsunami seafood was poor, having levels higher than the maximum permissible limit in majority of the samples. Similar trend was noted in the pre-tsunami and post-tsunami seafood quality. Human pathogens, Salmonella and Vibrio cholerae were not detected in all the post-tsunami seafood samples. The results suggest that no major deviation in the seafood quality occurred during the post-tsunami period
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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.