Foster James F, Fowler James L, Dacey John
Food Hygiene Division, Department of Nutrition, Letterman Army Institute of Research, Presidio of San Francisco, California 94129.
J Food Prot. 1977 May;40(5):300-303. doi: 10.4315/0362-028X-40.5.300.
The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 10/g to 9.3 × 10/g for the frozen products and from 7.8 × 10/g to 2.7 × 10/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g for the frozen items and from 7.8/g to 4.8 × 10/g for the fresh seafoods. Employing the MPN method, 4.7% of the 597 units analyzed were positive for Escherichia coli . while 7.9% were positive for Staphylococcus aureus . Two percent of the samples contained Clostridium perfringens . Neither salmonellae nor Vibrio parahaemolyticus was isolated in any of the 597 units.
