Venugopal, M. N. and Karunasagar, I. and Indrani, Karunasagar and Varadaraj, M. C. (1999) Growth and Survival of Kanagawa Positive Vibrio parahaemolyticus in Cooked Shrimp Stored at Different Temperatures. Indian Journal of Microbiology, 39. pp. 175-177.
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Abstract
The pattern of growth and survival of Vibrio parahaemolyticus, an autochthonus marine human pathogenic bacterium
responsible for gastroenteritis was tested in cooked marine shrimps, processed as headless-shell-on (HS) and peeled
and undeveined (PUD), and stored at frozen and refrigerated temperature. Counts of V. parahaemolyticus decreased in
cooked prawns stored at 5, 10 and -20°C. Better survival was noticed under frozen conditions in shrimps processed
with chitinous exoskeleton than in exoskeleton-removed shrimps.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Vibrio parahaemolyticus, shrimps, headless-shell-on (HS), peeled and undeveined (PUD), frozen |
| Subjects: | 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Feb 2012 11:28 |
| Last Modified: | 05 Dec 2016 11:23 |
| URI: | http://ir.cftri.res.in/id/eprint/10641 |
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