PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY
<p class="MsoNormal">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...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2010-05-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/47 |
| Summary: | <p class="MsoNormal">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.</p><p class="MsoNormal"> </p><p class="MsoNormal"><span style="font-size: 12px;"><strong>doi:10.5219/47</strong></span></p> <p class="MsoNormal"> </p> |
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| ISSN: | 1338-0230 1337-0960 |