STUDIES ON THE POSSIBLE SOURCES Of MICROBIAL CONTAMINATION Of PROCESSED fiSHERY PRODUCTS

Abstract

An attempt has been made in the present study to estimate and
describe in detail the nature and extent of contamination of processed
fishery products. In large scale prawn processing when the preprocess
preparation is elaborate, the industry in India has found it advantageous
to establish the primary processing centres away from the processing
factories. The data collected have clearly indicated that if such
processing centres are not properly organised there is a possibility of
greater contamination of the products at this stage.
The data collected during the course of this investigation have
given the basis for the measures to be t::tken for the maintenance of
bacterial quality of prawn during different stages of processing.