MONITORING OF SPORE FORMERS IN SOME FISH PRODUCTS
Amal Fahmy Ali Mansour;
Abstract
One hundred and twenty random samples (30 each from smoked fish, salted sardine, canned salmon and canned tuna) were collected from different supermarkets and shops in Alexandria city, and examined for the occurrence and frequency of spore formers bacteria.
The counts of total aerobic spore formers of the examined samples of smoked fish,. salted sardine, canned salmon and canned tuna ranged between 1 x 102 to 8 x 104, 1 x 10 to 3 x 103, 1 x 10 to 5 x
10 and 1 x 10 to 3 x 103 cfu/g, respectively.
The counts of total aerobic spore formers of the examined samples of smoked fish,. salted sardine, canned salmon and canned tuna ranged between 1 x 102 to 8 x 104, 1 x 10 to 3 x 103, 1 x 10 to 5 x
10 and 1 x 10 to 3 x 103 cfu/g, respectively.
Other data
| Title | MONITORING OF SPORE FORMERS IN SOME FISH PRODUCTS | Other Titles | استبيان المتحوصلات فى بعض منتجات الاسماك | Authors | Amal Fahmy Ali Mansour | Issue Date | 2001 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| امال فهمى على.pdf | 236.14 kB | Adobe PDF | View/Open |
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.