Microbiological quality of sushi from sushi retailers in Negeri Sembilan / Noramiza Abdul Wahab

• Main Author: Abdul Wahab, Noramiza
• Format: Student Project
• Language: English
• Published: 2019
• Subjects: Laboratories. General works; Molecular biology; Bacteria
• Online Access: http://ir.uitm.edu.my/id/eprint/42357/1/42357.pdf; http://ir.uitm.edu.my/id/eprint/42357/

Seafood is an important source of protein in the human diet. Eating raw or undercooked seafood such as sushi may harbor the most common foodbome pathogenic bacteria if prepared inexpertly. The aim of this study was to detect the presence and susceptibility level of the pathogenic bacteria towards se...