Abstract:For the degradation of fish-based foods that consumed without any further processing, microbes play an important role. Proper knowledge of microbiological conditions can ensure quality food products that can save from foodborne diseases. The present study was carried out to investigate the microbiological quality of 30 ready-to-eat fish-based foods. The results exposed that the highest standard plate count (SPC) was 3.98610 3 CFUg-1. Hence, the analyzed samples were of acceptable microbial quality based on th… Show more
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