Microbiological Indicators and Seafood Processing
In this chapter we shall discuss the various microbiological tests that are of use to the quality practitioner, the way in which these tests should be interpreted, and the practical steps that can be taken to overcome any problems that may have been revealed.
KeywordsListeria Monocytogenes Fecal Coliform Binary Fission Seafood Product Spoilage Bacterium
Unable to display preview. Download preview PDF.
- Field Compliance Guide. January 1990. Field Operations Directorate, Health Protection Branch. Ottawa, Canada: Health and Welfare Canada.Google Scholar
- Ingram, M. et al., 1978. Microorganisms in Foods 2, Sampling for Microbiological Analysis: Principles and Specific Applications. Toronto, Canada: University of Toronto Press.Google Scholar
- Minor, T.E. and Marth, E.H. 1976. Staphylococci and Their Significance in Foods. New York: Elsevier Scientific Publishing Company.Google Scholar
- Powell, Conrad. Listeria monocytogenes—the organism. Paper read at Listeria in Seafood Processing Workshop, 15 May 1989, at Marine Institute, St. John’s, Newfoundland, Canada.Google Scholar
- Speck, M.L. 1976. Compendium of Methods for the Microbiological Examination of Foods. Washington: American Public Health Association, Inc.Google Scholar
- Standard Procedures for Bacteriological Analysis, 1972. Ontario, Canada: Environment Canada, Inspection Branch.Google Scholar
- Thatcher, F.S. and D.S. Clark. 1973. Microorganisms in Foods: Their Significance and Enumeration. Toronto, Canada: University of Toronto Press.Google Scholar