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Not AvailableVibrio cholerae is a facultative anaerobic, Gram negative, non-spore forming curved rod, about 1.04 -1.06 µm long. It is a facultative human pathogen found in coastal waters that causes acute gastrointestinal disease. It is widely recognized as one of the most significant water borne pathogen of worldwide. Sea foods and water is the most common vehicle for this infection in humans. In developed countries exposure to V. cholerae often occurs via consumption of raw or undercooked shellfish or travel to regions where cholera outbreaks occur frequently. It is ubiquitous in estuarine environments, and infections due to these strains are commonly of environmental origin. So, it has been isolated from wide variety of samples such as seawater, sediments, plankton, finfish and shellfishes of coastal and estuarine environments. V. cholerae can be detected in these aquatic environments throughout the year. If the culture is negative in water samples do not definitively indicate absence of this organism, as cells can enter into a viable but non-culturable (VBNC) state in which they may not form colonies on traditional bacteriological culture plates. Growth of V. cholerae is stimulated by addition of 1% sodium chloride (NaCl). However, it is an important distinction from other Vibrio species.Not Availabl

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Not AvailableDrying is one of the traditional methods used as preservation of fish. Salted/ curing of dried fish is a major source of animal protein available with cheaper cost for the society, especially people residing in coastal areas (Prasad et al., 1999). The consumption of dried fishes is about 32% of the total marine landings in India and is second to fresh fish consumption (Thomas and Balachandran, 1989). About 17% of the total catch is being used for the production of dry fishes in India about (Jeya Shakila et al., 2003). Dry the fish by removing available water in the fish tissue thereby unavailable to microbial growth. Commonly common salt is used to destroy the non-halophilic and spore forming bacteria and also to osmophilic fungi. In spite of the curing with salt, the qualities of dry fishes are being frequently contaminated with bacteria, fungus and insect contamination etc.Not Availabl

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Not AvailableIn the present study, quality changes of Indian oil sardine (Sardinella longiceps) stored under dry ice (solid carbon dioxide)/ flake ice and its combination was studied. Fish were stored into three different batches. The first batch was packed with 100% flake ice (S1), the second batch was packed with dry ice at the level of 50% (S2) and the third batch was packed with 50% flake ice and 50% dry ice (S3). Biochemical quality parameters viz. TVB-N, TMA-N, FFA, PV and TBA content showed an increasing trend and were within the acceptable limit during storage. Mesophilic count reached the maximum limit for acceptability of 7.0 log10 on 7th day, 10th day, 14th day for S2, S1, S3 samples respectively. Moreover, psychrophilic and H2S producer counts were found to be lower in S3 samples. Based on the sensory and microbial analysis oil sardine stored under the combination of dry ice and flake ice (S3) had a shelf life up to 14 days than fishes stored in 100% flake ice (10 days) and 50% dry ice (7 days) alone.Not Availabl

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