Chemical and bacteriological evaluation of some crustaceans
Joint Authors
Awf, Jihan M.
Hassan, Abd al-Rahim H. A.
Ali, Fatimah Hasan Muhammad
al-Misri, Ahmad A.
Source
Journal of Veterinary Medical Research
Issue
Vol. 24, Issue 1 (30 Jun. 2017)6 p.
Publisher
Beni-Suef University Faculty of Veterinary Medicine
Publication Date
2017-06-30
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
Forty samples of crustaceans, 20 shrimp (local, imported, peeled and non- peeled) and 20 local chilled samples were collected from Beni-Suef markets.
Samples were evaluated by physiochemical deteriorative criteria (pH, TVB-N) and bacteriological quality including APC at 35°C (mesophils), APC at 7°C (psycrotrophs), coliforms (MPN), fecal coliform (MPN), E.
coli (MPN), S.
aureus count and isolation and identification of specific pathogens (E.
coli, and S.
aurerus).
All fresh and frozen seafood samples were judged as safe food from the microbiological point of view.
The total mesophillic, psychrotrophic and S.
aureus of all examined seafood samples lied within the standard permissible limits
American Psychological Association (APA)
Ali, Fatimah Hasan Muhammad& Hassan, Abd al-Rahim H. A.& Awf, Jihan M.& al-Misri, Ahmad A.. 2017. Chemical and bacteriological evaluation of some crustaceans. Journal of Veterinary Medical Research،Vol. 24, no. 1.
https://search.emarefa.net/detail/BIM-787834
Modern Language Association (MLA)
Ali, Fatimah Hasan Muhammad…[et al.]. Chemical and bacteriological evaluation of some crustaceans. Journal of Veterinary Medical Research Vol. 24, no. 1 (2017).
https://search.emarefa.net/detail/BIM-787834
American Medical Association (AMA)
Ali, Fatimah Hasan Muhammad& Hassan, Abd al-Rahim H. A.& Awf, Jihan M.& al-Misri, Ahmad A.. Chemical and bacteriological evaluation of some crustaceans. Journal of Veterinary Medical Research. 2017. Vol. 24, no. 1.
https://search.emarefa.net/detail/BIM-787834
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-787834
