Bacteriological studies of Philippine fishery products /
by John A. Clague and Crisanto Almario.

Description

Main Author

Clague, John Albert, 1905-

Related Names

Almario, Crisanto.
U.S. Fish and Wildlife Service.

Language(s)

English

Published

Washington, D.C. : U.S. Dept. of the Interior, Fish and Wildlife Service : 1950.

Subjects

Fishes > Fishes / Philippines.
Fishery products.

Summary

Recommendations are presented for improving the bacteriological quality of the fishery products.
Processed fish varied considerably in bacterial content, indicating lack of uniformity in processing or handling techniques. Staphylococci of a food-poisoning type were found on only one sample of smoked fish.
Fresh fish in ice tested within 48 hours after capture had a comparatively low bacterial plate count, but by the time the fish had reached the markets, the total count was much higher.
To obtain information on the bacteriological quality of Philippine fishery products, tests were made on oysters and overlying waters from oyster farms, and on fresh and processed fish and shellfish from the Manila markets. Oysters and the overlying waters at the oyster farms in the Manila Bay area were found to be polluted. There was some indication that pollution was less during the dry season of the year. Shellfish bought in the markets had unusually high counts of coliform bacteria.

Physical Description

12 p. ; 24 cm.

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