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| Field | Value |
| Title | Incidence and low temperature survival of coagulalse positive staphylococci in fishery products |
| Names |
Iyer, T.S.G.
Srivastava, K.P. |
| Date Issued | 1988 (iso8601) |
| Abstract | 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. |
| Genre | Article |
| Identifier | Fish Technol.25(2): 132-138 |