Course material (MFB)

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Now showing 1 - 12 of 12
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    Anaerobic pathogens in seafood
    (Central Institude of Fisheries Technology, 2003) Lalitha, K.V.
    Among anaerobic pathogens, two species are incriminated in seafood-borne disease outbreaks. Clostridium perfringens is responsible for food-borne infections in man. Clostridium perfringens is associated with food-borne intoxications.
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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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    Detection of food pathogens by molecular biology techniques
    (Central Institude of Fisheries Technology, 2003) Kumar, R.
    The application of PCR and DNA probe hybridization in seafood safety assurance is illustrated in this paper.
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    Enumeration, isolation and identification of clostridium perfringens
    (Central Institute of Technology, 2001) Lalitha, K.V.
    The method for enumeration and isolation of clostridium perfrenges employs selective enumeration agars incorporating iron and sulphite ions, which allow sulphite reducing clostridia to form black colonies.
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    Hazards associated with seafood consumption
    (Central Institude of Fisheries Technology, 2003) Gopakumar, K.
    People all over the world suffer from diseases caused by the consumption of contaminated foodstuffs. Major hazards associated with consumption of seafood and their preventions are discussed in the paper.
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    Isolation of Clostridium botulinm from fish/shellfish
    (Central Institute of Fisheries Technology, Cochin, India, 2001) Lalitha, K.V.
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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.
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    Pathogenic vibrio species and their importance in fish processing and consumer safety
    (Central Institute of Fisheries Technology, 2001) Thampuran, N.
    Most research and information on human pathogenic vibrios has for the past years accumulated on vibrio cholerae only, probably due to severity of infection and its impact on public health. Of late, other vibrio species are also gaining attention as human pathogens. The nature of infection of these vibrio may be intenstinal or both. Most of the vibrios are the natural inhabitants of the marine habitat of the tropical and subtropical areas of marine, brackish or fresh water enviornments where they form a major part of the bacterial flora. Here explained some of vibrios on their characteristics, pathogenicity, growth, etc.
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    Salmonella detection- USFDA method
    (Central Institute of Fisheries Technology, 2001) Nambiar, V.N.
    The paper describes a method, USFDA method for the detection purpose of salmonella. There are 10 steps to follow in this particular method. After the execution of the procedure we can concluded it with the characteristics of salmonella .
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    Salmonella rapid test (SRT)
    (Central Institute of Fisheries Technology, 2001) Nambiar, V.N.
    The oxide salmonella rapid test is for the presumptive detection of motile salmonella in food material and environmental samples.