INCIDENCE AND VIABILITY OF L. MONOCYTOGENES IN SEAFOOD HANDLING AND PROCESSING

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dc.contributor.authorIyer, T.S.G.
dc.contributor.authorVarma, P.R.G.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2016-12-30T09:31:56Z
dc.date.available2016-12-30T09:31:56Z
dc.date.issued1995
dc.description.abstractListeria monocytogenes was absent in all the 361 samples of frozen shrimps taken from the export trade. The organism survives freezing and further storage at -18°C for over two years. In water L. monocytogenes survives 10-30 days at room temperature (28-30°C) and 70-110 days at refrigerated temperature (5-1O°C) depending upon the initial load in the water sample. The process water in seafood processing factories should be chlorinated to a residual level of 10 ppm. to get full protection against L. monocytogenes.en_US
dc.identifier.citationFAO Fisheries Report No. 514 Supplement 1995. 9th Session of the Working Party on Fish Technology and Marketing, Cochin , Indiaen_US
dc.identifier.urihttp://hdl.handle.net/123456789/2388
dc.language.isoenen_US
dc.publisherFood and Agriculture Organizationen_US
dc.titleINCIDENCE AND VIABILITY OF L. MONOCYTOGENES IN SEAFOOD HANDLING AND PROCESSINGen_US
dc.typeOtheren_US
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