Comparison of quality in aquacultured fresh catfish fillets II. Pathogens E. coli O157:H7, Campylobacter, Vibrio, Plesiomonas, and Klebsiella

Journal of Food Protection

Volumn 60, Issue 10, 1997, Pages 1182-1188

  Fernandes, Custy F ^a,d   Flick Jr , George J ^a   Silva, Juan L ^b   Mccaskey, Thomas A ^c  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c AUBURN UNIVERSITY   (United States)

^d MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Catfish; Pathogenic bacteria; Processing

Indexed keywords

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; ICTALURUS PUNCTATUS; KLEBSIELLA; KLEBSIELLA PNEUMONIAE SUBSP. PNEUMONIAE; PLESIOMONAS; PLESIOMONAS SHIGELLOIDES; VIBRIO; VIBRIO CHOLERAE;

EID: 0030694790     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.10.1182     Document Type: Article

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