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Study on the bacterial quality of edible oyster, Crassostrea madrasensis and its purification

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Relation http://eprints.cmfri.org.in/2621/
 
Title Study on the bacterial quality of edible oyster, Crassostrea madrasensis and its purification
 
Creator Pillai, K Venkatanarasimha
Selvan, K
 
Subject Edible oyster
Molluscan Fisheries
 
Description Edible oysters (Crassostrea madrasensis) collected periodically during the years 1984-1986
from Central Marine Fisheries Research Institute farm at Tuticorin and from the natural beds were
studied for their bacterial quality. Seawater samples from the surrounding environs were also simultaneously
collected end analysed for physical. chemical and bacteriological parameters. The oyster
samples were subjected to purification by employing different methods. The total bacterial count of
cultured oysters and natural bed edible oysters ranged between 103 to 104 organisms per ml of oyster
fluid. The T.B.C. of the sea water around cultured oysters and natural bed oysters ranged between
102 to 103 organisms per ml of seawater. Faecal coliforms were found to be very low end within permissible
limits. The pathogenic bacteria Salmonlla, Streprococci and Staphylococci were absent.
The variations in pH, temperature, salinity and dissolved oxygen of the seawater samples were insignificant.
The edible oysters were subjected for purification by employing different purification methods
among which chlorination was found to be better.
 
Publisher CMFRI
 
Date 1988
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/2621/1/Article_43.pdf
Pillai, K Venkatanarasimha and Selvan, K (1988) Study on the bacterial quality of edible oyster, Crassostrea madrasensis and its purification. CMFRI Bulletin, 42 (2). pp. 426-431.