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Effect of processing and preservation processes on microbiological quality

Fish is a very perishable foodstuff. The multiplication of the pathogenic germs is a problem of public health. The study aimed to evaluate the effect of processing and preservation processes on the microbiological quality of fish in south Benin. The study was carried out from June 2014 to December 2014. One hundred and twenty (120) samples of Sarotherodon melanotheron and Coptodon guineensis processed or not were used for microbiological analyzes. The samples were put in Stomacher bags at the embankment and in the kpota market, then stored under ice at 4u00b0C and sent to the laboratory.

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Effect of processing and preservation processes on microbiological quality

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