Re: Enteros, decontamination regarding

From: Shahul Hameed (peershahul@hotmail.com)
Date: Tue Jul 03 2001 - 23:43:14 PDT

  • Next message: Shahul Hameed: "Re: Enteros, decontamination regarding"

    Dear Mr. Douglas,
    Thanks for the answer. The intrinsic conditions are a fish caught from fresh water and filleted in a normal surface at ambient temperatures of 22 deg celsius and product temperature at 10 deg celsius without any addition of salt and at 6.8 ph. I will be grateful if you can give me the doubling rate of enteros alone at this temp.
    Thank you
    Shahul.
      ----- Original Message -----
      From: Douglas L. Marshall
      To: peershahul@hotmail.com ; Seafood research and extension information exchange
      Sent: Tuesday, July 03, 2001 6:35 PM
      Subject: RE: Enteros, decontamination regarding

      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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