title: Boulti (Tilapia nilotica Linn.) fish paste. 2. Bacteriological studies of the raw fish and the produced paste.
abstract: Total viable bacterial count reached 10(9) per gram of raw fish. It was decreased to 10(7) in fish paste and increased to 10(8)-10(9) after storage at 2-4 degrees C for 5 weeks. It was observed that fish paste showed higher counts when preserved in polyethylene bags than in aluminum tubes.
mesh_terms: D000818:Animals; D001431:Bacteriological Techniques; D005396:Fish Products / Q000592:standards*; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology