The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products
The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products
Date
1981
Authors
Nirmala Thampuran
Iyer, H.K.
Iyer, K.M.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
For bacterial sampling of raw unprocessed fish and frozen fishery products, spread
plate method is preferable to pour plate method; incubation of plates at 30°C gives a
higher count than incubation at 37°C. Analysis of variance of the data shows that
sample variation between different types of fishes is highly significant whereas
the variations between triplicate plates is not significant at 5 % level.
Description
Keywords
Citation
Fish Technol.18:95-100