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Title Quality of fish preparations served in catering establishments of Bombay
 
Names Damle, S.P.
Garg, D.K.
Nambiar, V.N.
Vasu, N.M.
Date Issued 1986 (iso8601)
Abstract The results of the study carried out on the quality of fish preparations served in
catering establishments of Bombay revealed that there is no serious potential health
hazard to the consumer. Pathogens like Salmonella and Clostridium perfringens were
found to be absent. Based on organoleptic, biochemical and bacteriological parameters
the quality of fish curry was better than that of fish fry. Overall quality of smaples
from grade I establishments was better in comparison with grade II and III. However,
a few samples of poor quality were also observed in grade I. Extraneous matter like
hair and dead housefly were observed in a few samples from grade III indicating poor
handling practices. The importance of good hygiene and sanitary practices in catering
establishments is discussed.
Genre Article
Identifier Fish Technol.23:52-56