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Microbial quality assessment of fish

Author:

Quazi Saleemoddin Habeeboddin

Subject Area:

Life Sciences

Abstract:

Fresh fish is very perishable product & is spoiled due to microbial activity as the microorganisms grow they utilize the nutrients and bring about various chemical reaction one of the reason for spoilage is its high protein content many microorganisms can bring its spoilage including aerobic & anaerobic microorganisms in the present study an attempt was made to analyse fish for different aerobic & anaerobic microorganisms it was found all the different types of microorganisms like salmonell spp and vibreo were present in exceeding counts.

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