Shahul,
For your first question it would be helpful to the list to know what
intrinsic conditions the bacteria are exposed to. For example, specifics
such as temperature, pH, and water activity (salt concentration) would
enable a more precise answer. Under optimal conditions most bacteria have a
doubling time of around 20 to 30 minutes.
Regards,
Doug
********************************************
Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fst/Homepage
Contributing Editor, Food Microbiology
http://www.academicpress.com/foodmicro
Department of Food Science & Technology
Room 110 Herzer, Stone Blvd (FedEx)
Box 9805 (USPS)
Mississippi State, MS 39762-9805 USA
Ph 1-662-325-8722
Fax 1-662-325-8728
********************************************
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Shahul Hameed
Sent: Monday, July 02, 2001 5:22 AM
To: Seafood research and extension information exchange
Subject: Enteros, decontamination regarding
Dear list,
Could anyone of you throw some light on the following.
1. Growth rate of Enterobacteriaceae.
2. Use of peroxide as a decontaminating agent in fish fillets, keeping in
view that, disinfection is not recommended in frozen fillets, and the
fillets are to be handled hygienically without cross contamination. ( The
difference between disinfection and decontamination)
Thanks,
Shahul Hameed,
Nile Perch Fisheries Ltd,
P.O.Box: 1753,
Mwanza, Tanzania.
Fax: +255 28 2570430
Tel: +255 28 2570431
Mobile: +255 742 520899
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