Figure 7a. Percentage frequency of occurrence of bacteria isolated from tail portion of shrimp treated with 100 ppm sodium metabisulphite and 10 ppm calcium hypochlorite prior to refrigerated storage for 48hr

From

Application of Hazard Analysis Critical Control Point (HACCP) Concept Using Sodium Metabisulphite and Hypochlorite to Enhance Microbial Safety of Shrimps

Bernard Johnson Okpako Efiuvwevwere, Chimezie Jason Ogugbue, Godwin Emoghene, Augustine Kpeedee Ngbara-ue

American Journal of Microbiological Research. 2020, 8(1), 24-33 doi:10.12691/ajmr-8-1-4