Harrison J M, Lee J S
Appl Microbiol. 1969 Aug;18(2):188-92. doi: 10.1128/am.18.2.188-192.1969.
Microbiological evaluation of Pacific shrimp (Pandalus jordani) processing was made from samples obtained at five key processing points. The microbial count of raw shrimp ranged from 1.3 x 10(6) to 3.0 x 10(6). The initial microbial flora, in order of predominance, was Acinetobacter-Moraxella, Flavobacterium, Pseudomonas, gram-positive cocci, and Bacillus species. No yeasts were isolated. Differences in processing practices influenced both microbial count and the shrimp flora. The microbial load, however, always increased after peeling and sorting operations and decreased after cooking, washing, and brining steps. Significantly, the gram-positive cocci were recovered with increasing frequency after each processing step, reaching 76% of the total load in a final product. Most of them, however, were coagulase-negative.
对太平洋虾（Pandalus jordani）加工过程的微生物学评估是基于在五个关键加工点采集的样本进行的。生虾的微生物计数范围为1.3×10⁶至3.0×10⁶。初始微生物菌群按优势顺序依次为不动杆菌-莫拉菌属、黄杆菌属、假单胞菌属、革兰氏阳性球菌和芽孢杆菌属。未分离到酵母菌。加工方式的差异影响了微生物计数和虾的菌群。然而，微生物负荷在去壳和分拣操作后总是增加，在烹饪、清洗和腌制步骤后减少。值得注意的是，革兰氏阳性球菌在每个加工步骤后回收频率增加，在最终产品中占总负荷的76%。然而，其中大多数是凝固酶阴性的。
