Sources of Contamination with Salmonella during Processing of Frozen Shrimps


109 / 37

Authors

  • Gopalakrishna Iyer T.S. Central Institute of Fisheries Technology, Cochin - 682 029
  • P.R.G. Varma Central Institute of Fisheries Technology, Cochin - 682 029

Abstract

This paper deals with the sources of contamination with Salmonella during processing of shrimps. Water from culture ponds, coastal sea Water, sea beach sand, process water, ice, shrimp-contact surfaces, door and rodent and lizard droppings were traced out to be the major sources of contamination.

Downloads

Download data is not yet available.

Downloads

Issue

Vol. 27 No. 1 (1990)

Section

Articles

License

Copyright rests with the Society of Fisheries Technologists (India).

How to Cite

T.S., G. I., & Varma, P. (2013). Sources of Contamination with Salmonella during Processing of Frozen Shrimps. Fishery Technology, 27(1). https://epubs.icar.org.in/index.php/FT/article/view/28441