S. P. Banerjee ¹, K. C. Dora ¹, S. Chowdhury ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata-700 094, IN

Abstract

Food-borne pathogenic bacteria may contaminate fish during rearing, harvesting and processing practices'. Up to 40 per cent of humans carry S. aureus in their nose as a part of the normai microflora. The first link between Staphylococcus aureus and food poisoning has been ascribed to an outbreak associated with eating cheese, while the first recognized meat-related outbreak, involving a fatality, was reported in 1894.

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P. Manna ¹, K. C. Dora ¹, S. Chowdhury ¹, S. P. Banerjee ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, IN

Abstract

Fish is a top-of-the-line nutrient-dense food. Fish and fish products offer an identicai source of omega-3 LCPs (iong-chain polyunsaturated fatty acids). LCPs are key building blocks in the brain. Decosahexaenoic acid (DMA) and elcosapentaenoic acid (EPA) are important structural components of brain cell membranes.

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