STAPHYLOCOCCAL ENTEROTOXINS, ENTEROTOXIGENIC STAPHYLOCOCCI AND FROZEN FISH PRODUCTS

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dc.contributor.authorSanjeev, S.
dc.contributor.authorSurendran, P.K.
dc.date.accessioned2016-12-30T09:44:17Z
dc.date.available2016-12-30T09:44:17Z
dc.date.issued1995
dc.description.abstractOne 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.en_US
dc.identifier.citationFAO Fisheries Report No. 514 Supplement 1995. 9th Session of the Working Party on Fish Technology and Marketing, Cochin , Indiaen_US
dc.identifier.urihttp://hdl.handle.net/123456789/2389
dc.language.isoenen_US
dc.publisherFood and Agriculture Organizationen_US
dc.titleSTAPHYLOCOCCAL ENTEROTOXINS, ENTEROTOXIGENIC STAPHYLOCOCCI AND FROZEN FISH PRODUCTSen_US
dc.typeOtheren_US
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