Related Experiment Video

Updated: Jun 26, 2026

Use of Fluorescent Immuno-Chemistry for the detection of Edwardsiella ictaluri in channel catfish I. punctatus samples
05:23

Use of Fluorescent Immuno-Chemistry for the detection of Edwardsiella ictaluri in channel catfish I. punctatus samples

Published on: May 10, 2011

10.6K

Microbial Indicators and Possible Focal Points of Contamination during Production and Processing of Catfish

Angelica Abdallah-Ruiz1, Lurdes Siberio Wood1, Taejo Kim2

  • 1Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.

Foods (Basel, Switzerland)
|September 23, 2022
PubMed

Keywords:
Listeria monocytogenesListeria spp.catfishmicrobial indicators

More Related Videos

Examination of Host Phenotypes in Gambusia affinis Following Antibiotic Treatment09:25

Examination of Host Phenotypes in Gambusia affinis Following Antibiotic Treatment

Published on: February 22, 2017

7.7K
Environmental Screening of Aeromonas hydrophila, Mycobacterium spp., and Pseudocapillaria tomentosa in Zebrafish Systems09:58

Environmental Screening of Aeromonas hydrophila, Mycobacterium spp., and Pseudocapillaria tomentosa in Zebrafish Systems

Published on: December 8, 2017

10.0K

Related Concept Videos

Freshwater Microbial Ecology01:24

Freshwater Microbial Ecology

Freshwater systems such as streams, rivers, and lakes exhibit distinct physical and biological characteristics that influence their microbial communities. These environments are broadly categorized into lotic systems—those with flowing waters like streams and most rivers—and lentic systems, which include still or slow-moving waters such as lakes, ponds, and marshes.In lentic systems, phytoplankton drive primary production, generating autochthonous organic carbon. In contrast, lotic systems...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...