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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 25-28
其它主题
Poisson fume
语言
斯洛伐克语
注释
Summary (En)
1 table,4 ill.
19 ref.
类型
Summary
2010-12-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]