Contamination by pathogenic bacteria during handling and processing of seafoods
Contamination by pathogenic bacteria during handling and processing of seafoods
Date
2003
Authors
Nambiar, V.R.
Surendran, P.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
Pathogenic microorganisms gaining access to the seafood during handling and processing are becoming major hazards. The most important pathogens which gain entry into the fish during handling, transportation and transportation and processing are Salmonella app., Vibrio cholerae, Staphylococcus aureus and Listeria monocytogenes. In addition, Enteropathogenic Escherichia coli, Clostrodium perfringens and Bacillus cereus may also contaminate the seafood during handling and processing.
Description
Keywords
Pathogenic bacteria, seafood handling, seafood processing, listeria monocytogenes
Citation
Proceedings of the Symposium on Seafood Safety - Status and Strategies, 28-30 May 2002, Cochin, India ed. by Surendran, P.K. et. al, 458-465