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  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
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  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
  • View Item
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Microbial procedure: Staphylococcus aureus

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E-5.pdf (73.76Kb)
Downloads: 16
Date
1987
Author
Lim, Pang Yong
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Abstract
Staphylococcus 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.
URI
http://hdl.handle.net/20.500.12066/5339
Suggested Citation
Lim, 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.
Subject
manuals ASFA; Culture media; Analysis; Analytical techniques; methodology ASFA; fishery products ASFA; Fishery industry; food technology ASFA; Standards; Specifications; Aerobic bacteria; Microbiological analysis; Microorganisms; Pathogenic bacteria; Pathogens; Health and safety; public health ASFA; Microbial contamination; Staphylococcus aureus
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  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products [41]

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