Author:
Baer E F,Duran A P,Leininger H V,Read R B,Schwab A H,Swartzentruber A
Abstract
A survey was made of the microbiological quality of seven frozen, breaded, precooked fish and shellfish products and of frozen, breaded, uncooked shrimp at the retail level. Geometric mean aerobic plate counts per gram (and number of units examined) were as follows: fish sticks, 8,300 (1,539); fish cakes, 5,600 (1,378); crab cakes, 4,900 (1,226); scallops, 1,700 (1,392); clams, 450 (1,384); haddock, 15,000 (1,306); fish in fish and chips dinner, 7,200 (1,485); and uncooked shrimp, 220,000 (1,462). Geometric mean coliform, Escherichia coli, and Staphylococcus aureus counts for all eight products ranged from 1 to 10/g.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference8 articles.
1. Recommended bacterial limits for frozen precooked beef and chicken pot pies;Association of Food and Drug Officials.;Assoc. Food Drug Off. U. S. Q. Bull.,1969
2. Association of Official Analytical Chemists. 1975. Official methods of analysis 12th ed. Association of Official Analytical Chemists Inc. Washington D.C.
3. Microbiological standards and handling codes for chilled and frozen foods. A review;Elliott R. P.;Appl. Microbiol.,1961
4. Standards of quality for foods for which there are no standards of identity;Food and Drug Administration;Fed. Regist.,1973
5. International Commission on Microbiological Specifications for Foods. 1974. Microorganisms in foods vol. 2 p. 92-104. University of Toronto Press Toronto.
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献