Contamination by pathogenic bacteria during handling and processing of seafoods

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dc.contributor.authorNambiar, V.R.
dc.contributor.authorSurendran, P.K.
dc.date.accessioned2013-11-29T09:10:46Z
dc.date.available2013-11-29T09:10:46Z
dc.date.issued2003
dc.description.abstractPathogenic 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.en_US
dc.identifier.citationProceedings of the Symposium on Seafood Safety - Status and Strategies, 28-30 May 2002, Cochin, India ed. by Surendran, P.K. et. al, 458-465en_US
dc.identifier.urihttp://hdl.handle.net/123456789/736
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectPathogenic bacteriaen_US
dc.subjectseafood handlingen_US
dc.subjectseafood processingen_US
dc.subjectlisteria monocytogenesen_US
dc.titleContamination by pathogenic bacteria during handling and processing of seafoodsen_US
dc.typeArticleen_US
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