Debasish Saha
Japan
Research Article
Bacterial and Fungal Population Assessment in Smoked Fish during Storage Period
Author(s): Moon Dutta, Priyanka Rani Majumdar, Md. Rakeb-Ul-Islam and Debasish SahaMoon Dutta, Priyanka Rani Majumdar, Md. Rakeb-Ul-Islam and Debasish Saha
Microbial contamination of food is the main obstacle of ensuring food safety. For this, the objective of this article was to determine the changes of microbial load of three smoked fish species (Tenualosa ilisha, Oreochromis mossambicus, Pangasius hypophthalmus) in fresh and stored condition.
To fulfill that objective, the freshly smoked fish samples were collected from the laboratory of Fisheries and Marine Science Department, Noakhali Science and Technology University of Bangladesh. Total Bacterial Counts (TBC), Total Coliform (TC), Fecal Coliform (FC) and the density of Vibrio spp. and yeasts and molds spp. in the fresh and stored smoked fish were determined by using serial dilution and spread plate technique. The microbial assessments of stored smoked fish species were performed in every seven days interval up to one month storage periods.
At the first sampling.. View More»
