The bacteriology of dehydrated fish: II. The effect of storage conditions on the bacterial flora
- 1 September 1953
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 51 (3) , 347-358
- https://doi.org/10.1017/s0022172400015783
Abstract
In a previous communication on the bacteriology of dehydrated fish (Shewan, 1945), data were presented concerning various aspects of the drying process, and their bearing upon commercial production was discussed. This communication reports further work, done mainly during the war, on the effect of storage conditions on the bacterial flora of various kinds of dehydrated fish products.Keywords
This publication has 16 references indexed in Scilit:
- GROWTH OF BACTERIA ASSOCIATED WITH FOOD POISONING EXPERIMENTALLY INOCULATED INTO DEHYDRATED MEAT1Journal of Food Science, 1951
- The Enumeration of Heated Bacterial SporesAustralian Journal of Biological Sciences, 1950
- Über die Beziehungen zwischen Hydratur und Wachstum bei Bakterien und HefenArchiv für Mikrobiologie, 1950
- Report of the Committee on Foods (Except Milk). (Public Health Aspects of Dehydrated Foods)American Journal of Public Health and the Nations Health, 1946
- The bacteriology of dehydrated fish: I. Qualitative and quantitative studies of the drying processEpidemiology and Infection, 1945
- The effect of humidity on the survival of dried cultures of Streptococcus agalactiæThe Journal of Pathology and Bacteriology, 1945
- Some bacteriological aspects of dehydrated foodsEpidemiology and Infection, 1944
- Factors which Influence the Growth of Heat-treated BacteriaJournal of Bacteriology, 1943
- The Importance of Enrichments in the Cultivation of Bacterial Spores Previously Exposed to Lethal AgenciesJournal of Bacteriology, 1937
- The determination of moisture-content by distillation with liquids immiscible with waterThe Analyst, 1936