Reduction in Microbial Load of Farmed Freshwater Scampi (Macrobrachium rosenbergii) by Application of Permitted Food Preservatives

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dc.contributor.authorLalitha, K.V.
dc.contributor.authorUnnithan, G.R.
dc.contributor.authorSurendran, P.K.
dc.date.accessioned2015-10-22T05:57:41Z
dc.date.available2015-10-22T05:57:41Z
dc.date.issued2003
dc.description.abstractFarmed 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.en_US
dc.identifier.citationSeafood Safety (Surendran P.K., Mathew P.T., Thampuran, N., Nambiar, V.N., Joseph, J., Boopendranath, M.R., Lakshmanan, P.T., and Nair, P.G.V. Eds) Society of Fisheries Technologists (India)en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2075
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochin, Indiaen_US
dc.titleReduction in Microbial Load of Farmed Freshwater Scampi (Macrobrachium rosenbergii) by Application of Permitted Food Preservativesen_US
dc.typeArticleen_US
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