Hood M A, Ness G E, Blake N J
Appl Environ Microbiol. 1983 Jan;45(1):122-6. doi: 10.1128/aem.45.1.122-126.1983.
The relationship of fecal coliforms, Escherichia coli, and Salmonella spp. was examined in freshly harvested and stored shellfish. In 16 of 40 freshly collected oyster samples, fecal coliform levels were above the recommended wholesale level suggested by the National Shellfish Sanitation Program (less than or equal to 230/100 g), and Salmonella spp. were present in three of these samples. Salmonella spp. were not, however, present in any sample containing less than 230 fecal coliforms per 100 g. Analysis of the data suggests that low fecal coliform levels in both fresh and stored oysters are good indicators of the absence of Salmonella spp., but that high levels of fecal coliforms are somewhat limited in predicting the presence of Salmonella spp. E. coli levels correlated very strongly with fecal coliform levels in both fresh and stored oysters and clams, suggesting that there is no advantage in replacing fecal coliforms with E. coli as an indicator of shellfish quality.
对新鲜收获及储存的贝类中粪大肠菌群、大肠杆菌和沙门氏菌属之间的关系进行了研究。在40份新鲜采集的牡蛎样本中，有16份的粪大肠菌群水平高于国家贝类卫生计划建议的批发水平（小于或等于230/100克），其中三份样本中存在沙门氏菌属。然而，在每100克粪大肠菌群含量低于230的任何样本中均未发现沙门氏菌属。数据分析表明，新鲜和储存牡蛎中较低的粪大肠菌群水平是不存在沙门氏菌属的良好指标，但较高的粪大肠菌群水平在预测沙门氏菌属的存在方面存在一定局限性。新鲜和储存的牡蛎及蛤中大肠杆菌水平与粪大肠菌群水平高度相关，这表明用大肠杆菌替代粪大肠菌群作为贝类质量指标并无优势。
