Viability of vibrio cholerae in water subjected to different levels of chlorination
Viability of vibrio cholerae in water subjected to different levels of chlorination
| dc.contributor.author | Iyer, T.S.G. | |
| dc.contributor.author | Varma, P.R.G. | |
| dc.date.accessioned | 2014-02-06T06:28:13Z | |
| dc.date.available | 2014-02-06T06:28:13Z | |
| dc.date.issued | 1991 | |
| dc.description.abstract | The occurrence of Vibrio cholerae was detected in frozen shrimps. The major source of contamination was found to be the water which was used in all stages of seafood processing. The chlorination of water before its' use was considered to be the solution to the problem. Results indicate that a residual chlorine level of 10 ppm and a contact time of 5 minutes could give protection against V. cholerae . | en_US |
| dc.identifier.citation | Fishery Technology 1991: 28(2), 158-159 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1401 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists(India),Cochin | en_US |
| dc.subject | Vibrio cholerae | en_US |
| dc.subject | chlorination | en_US |
| dc.subject | ogawa and inaba | en_US |
| dc.title | Viability of vibrio cholerae in water subjected to different levels of chlorination | en_US |
| dc.type | Article | en_US |
Files
Original bundle
1 - 1 of 1
- Name:
- Viability of Vibrio cholerae in Water Subjected to Different Levels of Chlorination.pdf
- Size:
- 1.1 MB
- Format:
- Adobe Portable Document Format
- Description:
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: