Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
http://hdl.handle.net/20.500.12066/5302
2024-03-28T15:18:24ZLaboratory manual on analytical methods and procedures for fish and fish products
http://hdl.handle.net/20.500.12066/5343
Laboratory manual on analytical methods and procedures for fish and fish products
Hasegawa, Hiroshi
The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included.
1987-01-01T00:00:00ZMicrobial procedure: Vibrio parahaemolyticus
http://hdl.handle.net/20.500.12066/5342
Microbial procedure: Vibrio parahaemolyticus
Lim, Pang Yong
Hasegawa, Hiroshi
Food poisoning due to Vibrio parahaemolyticus is afood-borne infection resulting from the ingestion of alarge number of this organism (about 106-109 viable cells). The major symptoms are diarrhea and abdominal pain with headache, fever, and vomiting also occurring. The organisms are excreted during the acute stage of the illness after which they decrease rapidly.The differentiation of V. parahaemolyticus from other pathogenic species of Vibrio is based mainly on salt tolerance, Voges-Proskauer reaction, fermentation of sucrose, and growth at 43°C. Presented in the paper is the methodology of determining the presence of Vibrio cholera in fish and fishery products.
1987-01-01T00:00:00ZMicrobial procedure: Vibrio cholera
http://hdl.handle.net/20.500.12066/5341
Microbial procedure: Vibrio cholera
Lim, Pang Yong
Hasegawa, Hiroshi
Cholera is an acute specific infection caused by the organism, Vibrio cholera. Diagnosis may be confirmed by the presence of large numbers of the comma-shaped bacilli on direct microscopic examination of a fecal or vomitus smear, and by the isolation of the organism on culture. Fish and shellfish have been identified as vehicles of cholera. Large numbers of V. cholera must usually be ingested to cause cholera. Thus problems often occur when poor handling and inadequate refrigeration have allowed the organism to multiply. Presented in the paper is the methodology of determining the presence of Vibrio cholera in fish and fishery products.
1987-01-01T00:00:00ZMicrobial procedure: Faecal streptococci
http://hdl.handle.net/20.500.12066/5340
Microbial procedure: Faecal streptococci
Lim, Pang Yong
Hasegawa, Hiroshi
Streptococci are gram-positive cocci, sometimes coccobacilli, arranged in chains. This group of streptococci resides in the intestine of warm-blooded animals. They are bile resistant and capable of growth at 45°C. Fecal streptococci form part of the microflora of many foods without necessarily indicating poor hygiene. They are found in many fermented foods, such as cheese and raw sausage, and often take part in the fermentation process. However, in meat products which have received a severe heat process, the presence of excess numbers of fecal streptococci indicates unhygienic handling and/or faulty storage. Presented in the paper is the methodology of determining the presence of fecal streptococci in fish and fishery products.
1987-01-01T00:00:00Z