Incidence of escherichia coli and staphylococcus aureus during seafood processing

Simple item page
dc.contributor.authorDevi, K.R.
dc.contributor.authorVarma, P.R.G.
dc.contributor.authorSanjeev, S.
dc.contributor.authorKumar, K.A.
dc.date.accessioned2013-12-02T05:41:41Z
dc.date.available2013-12-02T05:41:41Z
dc.date.issued2003
dc.description.abstractThis paper gives an account on the incidence of Escherichia coli and Staphylococcus aureus during different stages of seafood processing from seafood processing plants in and around Cochin. E. coli and S. aureus were isolated from cuttlefish, squid, peeled and undeveined (PUD) shrimps samples of water, ice, utensils, processing tables and workers hand. Contamination with these organisms was found to be more in cephalopods and PUD shrimps than other samples. Some of the finished products got contaminated with these organisms during handling operations.en_US
dc.identifier.citationProceedings of the Symposium on Seafood Safety - Status and Strategies, 28-30 May 2002, Cochin, India ed. by Surendran, P.K. et. al, 517-519en_US
dc.identifier.urihttp://hdl.handle.net/123456789/759
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectEscherichia colien_US
dc.subjectstaphylococcus aureusen_US
dc.subjectseafood processingen_US
dc.titleIncidence of escherichia coli and staphylococcus aureus during seafood processingen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Incidence of Escherichia coli and Staphylococcus aureus during Seafood Processing.pdf
Size:
1.45 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Conference paper (MFB)