The influence of plating technique and incubation temperature on bacterial count from fish and fishery products
For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates are not significant at 5 % level.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1981
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| Subjects: | Fisheries, microbiological analysis, microbial contamination, fishery products, quality control, methodology, |
| Online Access: | http://hdl.handle.net/1834/33751 |
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