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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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    Hazard Characterization
    (FAO, 2010) Karunasagar, I.; Radu, S.; Burkhardt, W.; Quiroz, C.C.; Karunasagar, I.; Lalitha, K.V.; Htwe, M.M.
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    Reduction in Microbial Load of Farmed Freshwater Scampi (Macrobrachium rosenbergii) by Application of Permitted Food Preservatives
    (Society of Fisheries Technologists (India), Cochin, India, 2003) Lalitha, K.V.; Unnithan, G.R.; Surendran, P.K.
    Farmed freshwater scampi (Macrobrachiuni rosetthergii) from four different farms in Kerala were examined for their microbial quality. Total bacterial counts (TPC) were of the order of l(r-10".e.Escherichia coll. IW-1(Y.g' and faecal streptococci. 1(V- I (fg Presence of excessively high TPC and total faecal streptococci has been a major quality problem. since freezing did not reduce the TPC below 10.g' which is a requirement as per EU and USFDA regulations. Permitted food preservatives like sodium chloride. potassium sorbate. citric acid and chlorine were tried as dips to reduce the bacterial load. TPC. faecal streptococci. total coliforms. faecal coliform and Escherichia coil were estimated before and after treatments and the data were statistically analysed. A 15 min dip in a chilled aqueous solution of a combination of 0.5% potassium sorbate and 0.29c citric acid was found to be very effective in reducing both TPC and faecal streptococci considerably.