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

@article{Sulieman2014MicrobialSO,
  title={Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan},
  author={A. E. Sulieman and Z. Hassan and E. A. Elkhalifa},
  journal={Food and Nutrition Sciences},
  year={2014},
  volume={5},
  pages={606-613}
}
  • A. E. Sulieman, Z. Hassan, E. A. Elkhalifa
  • Published 2014
  • Biology
  • Food and Nutrition Sciences
  • 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… CONTINUE READING
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