Boulti (Tilapia nilotica Linn.) fish paste. 2. Bacteriological studies of the raw fish and the produced paste

Total viable bacterial count reached 10(9) per gram of raw fish. It was decreased to 10(7) in fish paste and increased to 10(8)-10(9) after storage at 2-4 degrees C for 5 weeks. It was observed that fish paste showed higher counts when preserved in polyethylene bags than in aluminum tubes.