Seng L Y, Jegathesan M
Southeast Asian J Trop Med Public Health. 1977 Dec;8(4):437-46.
Over a period of 19 months, a total of 331 food samples were submitted to the Food Section of the Bacteriology Division for bacteriological examination. These included 184 samples of frozen seafoods from exporters and 147 samples of fresh, nonfrozen foods from food caterers. The total bacterial count for frozen seafoods ranged from 1 x 10(2) to 2.98 x 10(6) per gm with a mean of 2.14 x 10(5) per gm. Coliforms, Escherichia coli and Staphylococcus aureus were present in 48.9%, 3.3% and 8.2% of the samples examined respectively. Two of the cooked prawn samples showed the presence of Vibrio parahaemolyticus. For the fresh, nonfrozen foods, the total bacterial count ranged from 1 x 10(2) to 3.87 x 10(6) per gm with a mean of 2.58 x 10(5) per gm. The examination also showed that 74.8% were coliform positive, 14.9% were E. coli positive, and 4.8% were S. aureus positive. V. parahaemolyticus was not isolated in any of the samples tested. Other pathogens, namely, Vibrio cholerae, Salmonella and Shigella were not isolated from any of the foods examined. The bacterial levels in these foods were determined and their sanitary and public health significance is discussed.
在19个月的时间里，共有331份食品样本被提交至细菌学部门的食品组进行细菌学检测。其中包括来自出口商的184份冷冻海鲜样本以及来自餐饮服务商的147份新鲜非冷冻食品样本。冷冻海鲜的细菌总数范围为每克1×10²至2.98×10⁶个，平均每克为2.14×10⁵个。在所检测的样本中，分别有48.9%、3.3%和8.2%的样本含有大肠菌群、大肠杆菌和金黄色葡萄球菌。两份熟虾样本检测出副溶血性弧菌。对于新鲜非冷冻食品，细菌总数范围为每克1×10²至3.87×10⁶个，平均每克为2.58×10⁵个。检测还表明，74.8%的样本大肠菌群呈阳性，14.9%的样本大肠杆菌呈阳性，4.8%的样本金黄色葡萄球菌呈阳性。在所检测的任何样本中均未分离出副溶血性弧菌。其他病原体，即霍乱弧菌、沙门氏菌和志贺氏菌，在所检测的任何食品中均未分离出。测定了这些食品中的细菌水平，并讨论了其卫生和公共卫生意义。
