Staphylococcus aureus in marine products

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dc.contributor.authorSanjeev, S.
dc.date.accessioned2013-12-02T06:29:17Z
dc.date.available2013-12-02T06:29:17Z
dc.date.issued2000
dc.description.abstractFrom the public health point of view, an important bacterium to be considered in fishery products is S. aureus. The genus Staphykococcus belongs to the family Micrococcaceae. Since 1930, it is known that contamination of food with S. aureus could cause gastro enteritis of sudden onset because the organism growing in food secrets an exotoxin. This toxin is generally termed as enterotoxin as it affects the intestinal mucosa. Food poisoning caused by S. aureus is very common.en_US
dc.identifier.citationManual of Training Programme on Seafood Quality Assurance,CIFT Cochin 14-26 Sept.: 61 (1998) ed. by Mukandan, M.K. et. al, 58-60en_US
dc.identifier.urihttp://hdl.handle.net/123456789/760
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technologyen_US
dc.subjectStaphylococcus aureusen_US
dc.subjectmarine productsen_US
dc.titleStaphylococcus aureus in marine productsen_US
dc.typeArticleen_US
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