Course material (MFB)

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Now showing 1 - 5 of 12
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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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    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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    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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    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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    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.