Factors affecting the growth and survival of salmonella serotypes in fish

dc.contributor.author	Nambiar, V.N.
dc.contributor.author	Surendran, P.K.
dc.date.accessioned	2013-12-09T10:49:31Z
dc.date.available	2013-12-09T10:49:31Z
dc.date.issued	1998
dc.description.abstract	Salmonella serotypes isolated from fish were found to have tolerance to a wide range of pH and sodium chloride concentration. They were found to grow at ph levels as low as 3.5 and as high as 10.6. Growth was observed upto a sodium chloride concentration of 8.0%. Growth was also observed at refrigerated temperature (5-10degree C) and during frozen stage they survived even after one year at -18degree C. Drying of salted fish to a water activity level below 0.9 was found to be effective in complete elimination of salmonella cells. Washing with chlorinated water containing upto 50 ppm available chlorine was not effective in complete elimination of Salmonella serotypes.	en_US
dc.identifier.citation	Proceedings of the National Symposium on Technological Advancements in Fisheries and its Impact on Rural Development held at Cochin by School of Industrial fisheries,CUSAT during December 5 to 7, 1995 ed. by Hameed, M.S. et. al, 346-351	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/887
dc.language.iso	en	en_US
dc.publisher	Cochin University of Science And Technology	en_US
dc.subject	Salmonella	en_US
dc.subject	growth	en_US
dc.subject	survival	en_US
dc.subject	sodium chloride	en_US
dc.title	Factors affecting the growth and survival of salmonella serotypes in fish	en_US
dc.type	Article	en_US

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