Thai fermented fish products were screened for lactic acid bacteria capable of inhibiting Listeria sp. Østergaard, Anya Embarek, Peter Karim Ben Wedell-Neergaard, C. perfringens from130 CFU/g and 10 CFU/g to less than 10 CFU/g in fermented Nile tilapia fish and common snakehead fish (Channa striata) fish.Ĭharacterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products from fermented Nile tilapia fish (Oreochromis nioloticus), whereas a higher dose of 6.16 kGy was required to reduce C. When exposed to gamma irradiation, results showed that the minimum dose of 2.70 kGy could sufficiently eliminate Salmonella spp. For detecting of living parasites helminths, fifteen samples were assayed for liver fluke (Opisthorchis viverrini) and Gnathostoma spinigerum, but neither was found. and Clostridium perfringens were detected and the results were found contaminated in five samples from twenty-six of Thai fermented fish samples Nile tilapia fish (Oreochromisniloticus), bighead carp fish (Aristichthys nobilis) and common snakehead fish (Channa striata) using VIDAS Salmonella Easy SLM assay and standard conventional assay for C. In this study, samples of Thai fermented fish were evaluated for microbiological and hygienic qualities and then exposed to gamma irradiation. Gamma radiation can be applied as a decontamination method to eliminate microorganisms in fermented food.
International Nuclear Information System (INIS) in Thai Fermented Fish (Pla-ra) by Gamma Radiation Decontamination of Clostridium perfringens and Salmonella spp.