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The bacteriology of dehydrated fish: III. Observations and experiments made during small-scale commercial production

Published online by Cambridge University Press:  15 May 2009

J. M. Shewan
J. M. Shewan
Affiliation:
Department of Scientific and Industrial Research, Torry Research Station, Aberdeen
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The present communication completes the series of war-time studies (Shewan, 1945, 1953) on the dehydration of fish, and is concerned with certain aspects of the bacteriology of the small-scale commercial production of dehydrated fish (herring, kipper, fresh and smoked cod), carried out in the summers of 1944 and 1945 by the Ministry of Food in a factory at Aberdeen. During these commercial trials, samples of fish were taken each day for a routine bacterial count and examined for the presence of food-poisoning pathogens. Several other tests were made from time to time in order to elucidate special points, such as the adequacy of the cooking procedure and the occasional incidence of high bacterial counts. The following is a summary and review of these results; with some recommendations for future production.

Type
Research Article
Information
Journal of Hygiene , Volume 52 , Issue 2 , June 1954 , pp. 247 - 252
Copyright
Copyright © Cambridge University Press 1954

References

REFERENCESx

Cutting, C. L., Reay, G. A. & Shewan, J. M. (1954). The dehydration of fish. Spec. Rep. Fd Invest. Bd, Lond. H.M. Stationery Office. (In the Press.)Google Scholar
Shewan, J. M. (1945). The bacteriology of dehydrated fish. I Qualitative and quantitative studies of the drying process. J. Hyg., Camb., 44 193–209.Google Scholar
Shewan, J. M. (1953). The bacteriology of dehydrated fish. II. The effect of storage conditions on the bacterial flora. J. Hyg., Camb., 51 347–58.Google Scholar