Prevalence of Staphylococcus aureus in fish processing factory | Výskyt baktérií Staphylococcus aureus v prevádzke spracujúcej ryby
2010
Grigoryan, Ę., Yerevan State University, Yerevan (Armenia) | Badalyan, G., Yerevan State University, Yerevan (Armenia) | Andriasyan, D., Yerevan State University, Yerevan (Armenia)
The aim of the presented work was the risk assessment of distribution and prevalence of Staphylococcus aureus during processing of cold-smoked fish. There were totally analyzed 80 samples of fish and 50 swab samples at all stages of the processing. Staphylococcus aureus was detected in 74% of analyzed samples. Brining stage was the important critical control point in cold-smoked fish proceesing.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agricultural Knowledge and Innovation Institute