Incidence and low temperature survival of coagulase positive staphylococci in fishery products
Coagulase-positive staphylococci was found to be absent in all the frozen samples of lobsters, cuttle fish, cat fish, seer fish and red snapper examined. Coagulase-positive staphylococci were present in 38% of the cooked frozen shrimps and only 16% of the samples had staphylococci count more than 100/g. In the case of headless, peeled and deveined, peeled undeveined shrimps, the incidence of the organism was 6, 12 and 16% respectively. The study indicated that the incidence of coagulase-positive staphylococci is not a serious problem in frozen fishery products processed in this country. There was remarkable difference in the rate of destruction of coagulase-positive staphylococci in raw and cooked shrimps during freezing and frozen storage.
| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1988
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| Subjects: | Fisheries, microbiological analysis, fishery products, quality control, frozen products, Staphylococcus, |
| Online Access: | http://hdl.handle.net/1834/34062 |
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