Incidence and low temperature survival of salmonella in fishery products

dc.contributor.author	Iyer, T.S.G.
dc.contributor.author	shrivastava, K.P.
dc.date.accessioned	2017-12-12T05:51:17Z
dc.date.available	2017-12-12T05:51:17Z
dc.date.issued	1989
dc.description.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.	en_US
dc.identifier.citation	Fish Technol.26(1): 39-42	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/3058
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologis(India)	en_US
dc.title	Incidence and low temperature survival of salmonella in fishery products	en_US
dc.type	Article	en_US

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