Microbiological Evaluation of Cold-Water Shrimp ( Pandalus borealis )

Author:

Zapatka Francis A.1,Bartolomeo Beverly1

Affiliation:

1. Food and Drug Administration, Boston, Massachusetts 02109

Abstract

A bacteriological survey of the Maine shrimp industry was conducted to investigate the conditions associated with the production of frozen, raw, peeled shrimp. In-plant samples and finished product units were collected from seven plants. The most probable number of Escherichia coli , coliforms, and coagulase-positive staphylococci, as well as aerobic plate counts (APC), were determined. Freshly harvested shrimp collected from fishing vessels had an APC geometric mean of 510/g, and E. coli , coliforms, and coagulase-positive staphylococci were absent. Subsequent storage and insanitary practices during processing increased the APC and introduced coliforms. However, the low air temperatures (18 to 45 F) in the plants and the large volumes of cold water (34 F) used during processing inhibited significant bacterial buildup in the finished product.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Reference11 articles.

1. Association of Official Analytical Chemists. 1970. Official methods of analysis 11th ed. p. 842-844. Washington D.C.

2. Carroll B. J. G. B. Reese and B. Q. Ward. 1968. Microbiological study of iced shrimp: excerpts from the 1965 iced shrimp symposium. United States Department of the Interior Fish and Wildlife Service Circular 284. Washington D.C.

3. Current fisheries statistics no. 6042. 1972. Maine landings. United States Department of Commerce Washington D.C.

4. Bacteriology of shrimp. II. Quantitative studies on freshly caught and iced shrimp;Green M.;Food Res.,1949

5. Bacteriology of shrimp. IV. Coliform bacteria in shrimp;Green M.;Food Res.,1949

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