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Microbial procedure: Salmonellae & Shigella

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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). Salmonellae & Shigella. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. E-4.1-E-4.5). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5338
dc.description.abstractSalmonella is a gram-negative bacterium of the family Enterobacteriaceae. Salmonella lives in animal and human intestines and is shed through feces, which usually infects humans through contaminated water or food. The paper presents the methodology of determining the presence of Salmonella and Shigella in fish and fishery products.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.subjectSalmonella
dc.titleMicrobial procedure: Salmonellae & Shigellaen
dc.typeBook chapteren
dc.citation.spageE-4.1
dc.citation.epageE-4.5
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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