Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan

@article{Sulieman2014MicrobialSO,
  title={Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan},
  author={Abdel Moneim E. Sulieman and Zahra Mohamed Hassan and Elamin Abdalla Elkhalifa},
  journal={Food and Nutrition Sciences},
  year={2014},
  volume={5},
  pages={606-613}
}
The present study aimed to estimate the microbiological characteristics as well as the safety of traditionally fermented fish product, Kejeik. Kejeik samples were collected from Singah city (Blue Nile) and Kusti city (White Nile), Sudan. These samples were previously prepared from Ijl, Nawk and Garmut fish types. The microbiological analyses indicated that Kejeik products were devoid of any harmful bacteria like Salmonella, Listeria monocytogenes and Escherichia coli O157:H7. The highest… Expand

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