VIBRIO PARALAEMOLYTICUS AND THE SEAFOOD INDUSTRY

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dc.contributor.authorNATARAJAN, R
dc.contributor.authorABRAHAM, MARTIN
dc.contributor.authorNAIR, G. BALAKRISH
dc.date.accessioned2022-02-17T05:59:55Z
dc.date.available2022-02-17T05:59:55Z
dc.date.issued1980
dc.description.abstractThe role of Vibrio parahaemolyticus in food borne gastroenteritis outbreaks associated primarily with the consumption of contaminated seafoods has been well documented. Information pertaining to various aspects of its occurrence in seafoods, procedures for isolation and identification, generation time and inactivation profiles is discussed. Emphasis has been given to the response of V. parahaemolyticus to low temperatures, heating and antibacterial agents. The public health hazard posed by the pathogen is outlined and the guidelines for control are reviewed in detail.en_US
dc.identifier.citationFishery Tech 17(1):1-6en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5796
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectVIBRIO PARALAEMOLYTICUS,SEAFOOD INDUSTRYen_US
dc.titleVIBRIO PARALAEMOLYTICUS AND THE SEAFOOD INDUSTRYen_US
dc.typeArticleen_US
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