Tables index

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
  • Table 1. Total viable counts, Coliforms, Staphylococcus spp., Vibrio spp. and Salmonella spp. counts (cfu/g) of shrimps as influenced by critical control points CCPs/treatments and storage
  • Table 2. Microorganisms isolated from shrimp samples as affected by various critical control points (CCPs)/treatments and storage
  • Table 3. pH and Trimethylamine (TMA) contents of Shrimps as affected by Critical Control Points (CCPs)/treatments and storage
  • Table 4. Relationship between physico-chemical parameters (pH, TMA), microbial groups and among the microbial groupsin shrimps as affected by CCPs/Treatments