Incidence and low temperature survival of salmonella in fishery products
Incidence and low temperature survival of salmonella in fishery products
Date
1989
Authors
Iyer, T.S.G.
shrivastava, K.P.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
Salmonella was isolated from 12 % of PD shrimps, 10 % of HL shrimps, 14 % of
PUD shrimps, 17 % of lobsters, 14 % of cuttle fish, 25 % of cat fish and 20 % of seer fish
(all frozen) tested. One percent of the fish meal, 4 % of dried non-penaeid prawn
and 23 % of sea beach sand showed incidence of the organism. Salmonella was also
isolated from 2 and 4 % of the swab samples of utensil surfaces and the floor surface
of the processing hall respectively as wen as from 1 % of the process water tested.
All the serotypes of Salmonella tested were resistant to freezing at -40°C, but during
subsequent storage at - 20°C, there was some difference between the serotypes with
regard to their viability, S. paratyphi B being the most resistant which survived upto 9
months while S. saintpaul the least resistant having survival up to 5 months only.
Description
Keywords
Citation
Fish Technol.26(1): 39-42