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Effects of Storage Temperature on the Microbiological Quality of Fish Meat from Two Different Managemental Systems

Effects of Storage Temperature on the Microbiological Quality of Fish Meat from Two Different Managemental Systems

Rida Haroon Durrani1*, Fareeha Akhtar1, Ali Ahmad Sheikh1, Munazzah Maqbool1, Aleena Kokab1, Kiran Imtiaz2 and Muhammad Ilyas Riaz3

1University Diagnostic Laboratory, University of Veterinary and Animal Sciences, Lahore
2Quality Operations Laboratory, University of Veterinary and Animal Sciences, Lahore
3Department of Microbiology, University of Veterinary and Animal Sciences, Lahore
 
*      Corresponding author: durrani042@gmail.com; 2017-phd-1002@uvas.edu.pk

Fig. 1.

Bacterial pathogens in fish meat samples procured from local market (A) and super market (B).

Fig. 2.

Bacterial pathogens recovered from local fish market samples (A); super market samples (B) (All Seasons).

Pakistan Journal of Zoology

June

Vol. 53, Iss. 3, Pages 801-1200

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