Zapatka F A, Bartolomeo B
Appl Microbiol. 1973 Jun;25(6):858-61. doi: 10.1128/am.25.6.858-861.1973.
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.
对缅因州虾类产业进行了一项细菌学调查，以研究与冷冻、生、去皮虾生产相关的条件。从七家工厂采集了厂内样本和成品。测定了大肠杆菌、大肠菌群、凝固酶阳性葡萄球菌的最可能数，以及需氧平板计数（APC）。从渔船上采集的刚收获的虾的APC几何平均值为510/g，且不存在大肠杆菌、大肠菌群和凝固酶阳性葡萄球菌。加工过程中的后续储存和不卫生操作增加了APC并引入了大肠菌群。然而，工厂内较低的气温（18至45华氏度）以及加工过程中使用的大量冷水（34华氏度）抑制了成品中细菌的大量滋生。
