PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY

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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Main Authors: Djulietta Andriasyan, Grigor Badalyan, Karine Grigoryan
Format: Article
Language:English
Published: HACCP Consulting 2010-05-01
Series:Potravinarstvo
Subjects:
Staphylococcus aureus, cold smoked fish, brine
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/47
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spelling doaj-9c122b529f8f4449aeb12f280b5c40fc2020-11-24T22:49:23ZengHACCP ConsultingPotravinarstvo 1338-02301337-09602010-05-0142252810.5219/47PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORYDjulietta AndriasyanGrigor BadalyanKarine Grigoryan<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">&nbsp;</p><p class="MsoNormal"><span style="font-size: 12px;"><strong>doi:10.5219/47</strong></span></p> <p class="MsoNormal">&nbsp;</p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/47Staphylococcus aureus, cold smoked fish, brine
collection DOAJ
language English
format Article
sources DOAJ
author Djulietta Andriasyan
Grigor Badalyan
Karine Grigoryan
spellingShingle Djulietta Andriasyan
Grigor Badalyan
Karine Grigoryan
PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY
Potravinarstvo
Staphylococcus aureus, cold smoked fish, brine
author_facet Djulietta Andriasyan
Grigor Badalyan
Karine Grigoryan
author_sort Djulietta Andriasyan
title PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY
title_short PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY
title_full PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY
title_fullStr PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY
title_full_unstemmed PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY
title_sort prevalence of staphylococcus aureus in fish processing factory
publisher HACCP Consulting
series Potravinarstvo
issn 1338-0230
1337-0960
publishDate 2010-05-01
description <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">&nbsp;</p><p class="MsoNormal"><span style="font-size: 12px;"><strong>doi:10.5219/47</strong></span></p> <p class="MsoNormal">&nbsp;</p>
topic Staphylococcus aureus, cold smoked fish, brine
url http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/47
work_keys_str_mv AT djuliettaandriasyan prevalenceofstaphylococcusaureusinfishprocessingfactory
AT grigorbadalyan prevalenceofstaphylococcusaureusinfishprocessingfactory
AT karinegrigoryan prevalenceofstaphylococcusaureusinfishprocessingfactory
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