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potravinárstvo

Fig. 4 Level of contamination by Staphylococcus

aureus when using different salting technologies

GRAM, L., HUSS, H. H., 2000. Fish and shellfish products. In: LUND, B. M, BAIRD-PARKER, T. C., GOULD G.W. (eds) The Microbiological Safety and Quality of Foods. Aspen Publishers Inc., Gaithersberg, Maryland, USA., 2000, pp. 472-506.

FERREIRA, J. G., HAWKINS, A. J. S., BRICKER, S.B., 2007. Management of productivity, environmental effects and profitability of shellfish aquaculture The Farm Aquaculture Resource Management (FARM) model. Aquaculture, V.264, 2007, p.160-174.

SHENA, S. S., SANJECV S., 2007. Prevelence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory work. Food Control, V.18, 12,

2007, p. 1565-1568 STOREY R M., 1982. MACKIE, I. M., MERRITT

Smoking. In: AITKEN, A., J. H., WINDSOR M. L., editors.

Fish.handling and processing. 2nd ed. Aberdeen: Ministry of Agriculture, Fisheries and Food, Torry Research Station; Edinburgh: HMSO., 1982, p. 98114.

FDA., 2001. Processing Parameters Needed to Control Pathogens in Cold Smoked Fish., 2001, p.979.

HANSEN, L., GILL, T., TRUELSTRUP, T., HUSS, H. H., 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon,

Food Res. Int. V. 28, 1995, p.123-130.

EC

(European

Commission)

2001a.

COMMISSION

REGILATION

(EC) No. 466/2001 setting maximum levels

of certain contaminants of foodstuffs. Official European Communitites L77, 2001, pp. 1-14.

Journal

of

the

HIMELBLOOM B. H., CRAPO C. A., 1998. Factors Influencing the Microbial Quality of Cold-Smoked Salmon Strips, J.of food Science,V.63, N1, 1998, p.356-358.

Contact address: Dr. Karine Grigoryan, Ph.D. Yerevan State University; 1 A. Manoogyan, 0025, Yerevan, Armenia; Tel.:(37410) 55

23 52; e-mail: foodlab@inbox.ru

Grigor

Badalyan,

Ph.D.

student.,

Yerevan

State

University; 1 A. Manoogyan, 0025, Yerevan, Armenia; Tel.:(37410) 55 23 52; t-vail: badgri@mail.ru

Djulietta Andriasyan,

Ph.D.

student Yerevan

State

University; 1 A. Manoogyan, 0025, Yerevan, Armenia; Tel.:(37410) 55 23 52; e-mail: julietta@gmail.com

HUSS, H. H. 2003. Assessment and management of seafood safety and quality. Food Agriculture Organisation (FAO).,

2003, Fisheries Technical Paper 444.Rome: FAO.

JABLONCSI

L.

M.,

BOHACH

G.

A.,

1997.

Staphylococcus aureus. In Food Microbiology: fundamentals and frontiers, (Eds) DOYLE, M. P., BEUCHAT, L. R., MONTWILLE, T. D., 1997, pp 353-375. ASM Press, Washington, D.C., USA.

ISO 6887-3:2003 Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 3: Specific rules for the preparation of fish and fishery products

ISO 68881-1999 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase- positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium.

MARIAPPAN, S., SUGUMAR, G., SUKUMAR, D.

Survival of Salmonella, Staphylococcus parahaemolyticus in hot-smoked fish

aureus fillets

and Vibrio under low

temperature storage. Indian J.of Microbiology,

ročník 4

28

2/2010

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