Prevalence of Staphylococcus aureus in fish processing factory

Authors

  • Karine Grigoryan Yerevan State University; 1 A. Manoogyan, 0025, Yerevan, Armenia; Tel.:(37410) 55 23 52
  • Grigor Badalyan Yerevan State University; 1 A. Manoogyan, 0025, Yerevan, Armenia; Tel.:(37410) 55 23 52
  • Djulietta Andriasyan Yerevan State University; 1 A. Manoogyan, 0025, Yerevan, Armenia; Tel.:(37410) 55 23 52

DOI:

https://doi.org/10.5219/47

Keywords:

Staphylococcus aureus, cold smoked fish, brine

Abstract

The aim of the presented work was the risk assessment of distribution and prevalence of Staphylococcus aureus during processing of cold-smoked fish. There were totally analyzed 80 samples of fish and 50 swab samples at all stages of the processing. Staphylococcus aureus was detected in 74% of analyzed samples. Brining stage was the important critical control point in cold-smoked fish proceesing.

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Published

2010-05-31

How to Cite

Grigoryan, K. ., Badalyan, G. ., & Andriasyan, D. . (2010). Prevalence of Staphylococcus aureus in fish processing factory. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 25–28. https://doi.org/10.5219/47