CERTAIN RELATIONSHIPS OF MARINE BACTERIA TO THE DECOMPOSITION OF FISH

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Abstract
Marine bacteria are consistently present in and on fresh, smoked and frozen fish. They are active at relatively low temp. and many engage in proteolytic processes in fish muscle. Organisms of intestinal genera are invariably present in the visceral cavity of split fish and probably come from the alimentary tract. Among them are definitely putrefactive forms active in decompositions of fresh and frozen fish. Removal of contaminating material from the visceral cavity by washing is a wise precaution. Improved methods of handling will probably result in better keeping quality.

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