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dc.contributor.authorLim, Pang Yong
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-07T01:39:05Z
dc.date.available2019-08-07T01:39:05Z
dc.date.issued1987
dc.identifier.citationLim, P. Y. (1987). Staphylococcus aureus. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. E-5.1-E-5.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5339
dc.description.abstractStaphylococcus aureus is a common organism on the skin and in the nasal passages of approximately 50% of the population. Heat-treated seafood may become contaminated with this organism by poor handling, then storage at improper temperatures allows the organism to multiply and produce its toxin. This type of food poisoning may be avoided by practicing strict personal hygiene, thorough cleaning and disinfection of equipment, and storage of susceptible food at temperatures below 10°C or above 60°C. Presented in the paper is the methodology of determining S. aureus in fish and fishery products.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.subjectStaphylococcus aureus
dc.titleMicrobial procedure: Staphylococcus aureusen
dc.typeBook chapteren
dc.citation.spageE-5.1
dc.citation.epageE-5.4
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfafishery productsen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfaAerobic bacteriaen
dc.subject.asfamicrobiological analysisen
dc.subject.asfamicroorganismsen
dc.subject.asfapathogenic bacteriaen
dc.subject.asfapathogensen
dc.subject.asfaHealth and safetyen
dc.subject.asfapublic healthen
dc.subject.asfamicrobial contaminationen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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