Aerobic count and specific spoilage organisms in fish and fish products (NMKL 184, 2006)

Description:

This method is a routine method for the determination of aerobic count and specific spoilage organisms in fish and fish products. The method is applicable to the determination of aerobic count and hydrogen sulphide producing bacteria in fresh and lightly preserved (e.g. cold- smoked and brine-cured) fish and fish products. The aerobic count of Iron Agar is used to determine hydrogen sulphide producing bacteria, e.g. Shewanella species, that are frequently found as specific spoilage organisms in chilled and aerobically stored fresh fish. Hydrogen sulphide producing bacteria also include some types of Aeromonaceae, Enterobacteriaceae, Vibrionaceae and lactic acid bacteria that occur in fresh and lightly preserved seafood.
Price
450,00kr
  • Produkt ID: NMKL184
  • Copyright: NMKL
  • Edition: 2006

Spreadsheet - Excel

info

NordVal

NordVal is an independent, 3rd party that evaluates the quality characteristics and applications of alternative microbiological methods in the analysis of food, water, feedd and environmental samples

Go to NordVal

Online subscriptions

Do you have questions or need more information about our products?

Contact information

Contact us by phone
Call +45 4019 1472

Send us an email