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as a result of time and temperature abuse of fish on factors such as the quality of the harvest Strategies for control of pathogenic bacteria. Historical development in food microbiology.Role of microorganisms in aquatic environment and sources of entry of microorganisms to foods.Fish Microbiology and Quality Assurance (2+2) This course deals with the microorganisms associated with fish and fishery products in their natural Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper. No. 444. Rome, FAO. 2003. 230p. ABSTRACT. This paper compiles the state Download Free PDFView PDF. Isolation of Pathogenic and Non-pathogenic Microbial Stains from Different Types of Sea Fish Samples and their Quality Assessment