Microbiology of Fish and Fishery Products/ F.Parthiban & S.Felix .

By:

Parthiban, F

Contributor(s):

Felix, S

Material type: Text

TextLanguage: English Publication details: New Delhi : Daya Publishing House, 2018.Edition: 1st edDescription: xii, 164 p. : ill, ; 25cmISBN:

9789351249344

Subject(s):

DDC classification:

579.109165 PAR

Contents:

1.Introduction to Food Microbiology. 2.Parameters Affecting Microbial Growth. 3.Microorganisms in Fish and Fishery Products. 4.Food-Borne Pathogens in Fish and Fishery Products. 5.Other Microbiological Hazards in Fish and Fishery Products. 6.Techniqes Involved in Study of Microorganisms.

Summary: This book gives the general introduction about the historical evaluation of basic microbiology and food microbiology. The clear understanding on the intrinsic and extrinsic parameter associated with the bacteria growth explains in details. This book individually deal with the spoilage and pathogenic bacteria of chilled, frozen, cured, thermal processed and value added fishery products. The occurrence of indigenous and non-indigenous seafood-borne pathogen such as Vibrio spp., Listeria spp., Clostridium spp., Salmonella spp., Shigella spp.,, Staphylococcus spp.,, Escherichia coli. etc. This book also provides details on fungus, parasitic and viral pathogen associated with fish and fishery products. This book gives details on conventional and advance techniques involved in microbial analysis.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	CUTN Central Library Sciences	Non-fiction	579.109165 PAR (Browse shelf(Opens below))	Available		40678

As Per ICAR's 5th Deans' Committee Recommendation.

This book gives the general introduction about the historical evaluation of basic microbiology and food microbiology. The clear understanding on the intrinsic and extrinsic parameter associated with the bacteria growth explains in details. This book individually deal with the spoilage and pathogenic bacteria of chilled, frozen, cured, thermal processed and value added fishery products. The occurrence of indigenous and non-indigenous seafood-borne pathogen such as Vibrio spp., Listeria spp., Clostridium spp., Salmonella spp., Shigella spp.,, Staphylococcus spp.,, Escherichia coli. etc. This book also provides details on fungus, parasitic and viral pathogen associated with fish and fishery products. This book gives details on conventional and advance techniques involved in microbial analysis.

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