Distribution of Clostridium botulinum in cured fishery products

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dc.contributor.authorLalitha, K.V.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2015-10-28T08:17:21Z
dc.date.available2015-10-28T08:17:21Z
dc.date.issued1998
dc.description.abstractA 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.en_US
dc.identifier.citation"Fish Utilization in Asia and the Pacific"(ed. James, D.G.)p.263-269, Thailand: RAP publication 1998/24en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2094
dc.language.isoenen_US
dc.publisherFAOen_US
dc.titleDistribution of Clostridium botulinum in cured fishery productsen_US
dc.typeArticleen_US
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