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Effect of fermented soy pastes (Miso) on E.coliand E. Coli 0157:H₇ cells survival during curing of Grilled Bori Fish [electronic resource].

By:

Abu-Zaid, Abeer A. M

Contributor(s):

Farag, Manar M. A

Language: English Summary language: Arabic Description: p.2425-2437Other title:

تأثير تتبيل السمك البورى بعد الشى بعجائن الصويا المتخمرة على حيوية خلايا الإيشريشيا كولاى والإيشريشياكولاى (0157) [Added title page title]

Uniform titles:

Egyptian journal of agricultural research, 2008 v. 86 (6) [electronic resource].

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Full Text Article.

In: Egyptian Journal of Agricultural Research 2008.v.86 (6)Summary: The aim of this investigation was to study the behavior of inoculated test organisms E. coli and E. coli 0157 in grilled Bori. E. coli in uncured grilled Bori fish (control sample A) kept at 30°C showed that highest numbers (approximately 99x10⁸ & 82x10⁹ cfu/g, respectively) reached after 2 days then completely spoiled. On contrast, in (control sample B) which cured with soy paste only without microbe, there was no microbial growth in all grilled fish kept at (30° and 4° C) until 1, 3 days respectively.

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The aim of this investigation was to study the behavior of inoculated test organisms E. coli and E. coli 0157 in grilled Bori. E. coli in uncured grilled Bori fish (control sample A) kept at 30°C showed that highest numbers (approximately 99x10⁸ & 82x10⁹ cfu/g, respectively) reached after 2 days then completely spoiled. On contrast, in (control sample B) which cured with soy paste only without microbe, there was no microbial growth in all grilled fish kept at (30° and 4° C) until 1, 3 days respectively.

Summary in arabic.

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