Article

Microbiological quality of frozen breaded fish and shellfish products.

Applied and Environmental Microbiology (Impact Factor: 3.68). 04/1976; 31(3):337-41.
Source: PubMed

ABSTRACT A survey was made of the microbiological quality of seven frozen, breaded, precooked fish and shellfish products and of frozen, breaded, uncooked shrimp at the retail level. Geometric mean aerobic plate counts per gram (and number of units examined) were as follows: fish sticks, 8,300 (1,539); fish cakes, 5,600 (1,378); crab cakes, 4,900 (1,226); scallops, 1,700 (1,392); clams, 450 (1,384); haddock, 15,000 (1,306); fish in fish and chips dinner, 7,200 (1,485); and uncooked shrimp, 220,000 (1,462). Geometric mean coliform, Escherichia coli, and Staphylococcus aureus counts for all eight products ranged from 1 to 10/g.

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    ABSTRACT: Microorganisms associated withPacific shrimp (Pandalus jordani) wereiso- lated andidentified. Thoseontheicedrawshrimp, whichyielded anaverage countof1.6x 106, werepredominantly Moraxella, Pseudomonas, Acinetobac- ter, Arthrobacter, andFlavobacterium-Cytophaga spp.Theblanching andpeel- ingreduced themicrobial level to3.3x 104andalsoselectively eliminated Moraxella spp.Themicrobial flora changed after eachprocessing sequence, and theheatsensitivity andgrowth characteristics oftherepresentative microbial groups suggested thatthepresence ofArthrobacter andAcinetobacter spp.in peeled shrimpmayindicate inadequate cleaning ofrawshrimporashorter blanching time. Thepresence ofMoraxella andFlavobacterium-Cytophaga spp. wouldindicate thedegree ofsecondary contamination, andthepresence of Pseudomonas spp.wouldindicate theshelf-age oftheprocessed shrimp. Since we madeamicrobiological surveyof Pacific shrimp(Pandalus jordani) processing inOregoninthelate1960s(6), twoimportant changes havetakenplace. Theshrimp landings nowhavequadrupled toover20million pounds perannum,andnearly alllanded shrimp are peeled bytheLaithram modelPCA machine (Laithram Co.,NewOrleans, La.). Although theshrimp arestill harvested from thesamebed,at60to90fathoms, 12to15 nautical milesoffshore, thetripnowtakes from2to5daysinstead ofthe1-day tripthat wascommoninthe1960s. Theshrimp areiced onboardand,withafewexceptions, theentire catch ofatrip isheldinacommonhold. The ageoftheshrimp uponlanding, therefore, may rangefromlessthan1dayto4 daysoutof water. Uponlanding, theshrimp maybeheldonice foranadditional dayorimmediately washed free fromiceandprocessed. Therawshrimp are transported toaholding tankandaresteam- blanched at100°C (212°F) for2to3min.Peeling isaccomplished byreciprocating rubber rollers, themeatandshell areseparated bydensity differential underrunning water,andthe peeled shrimp arehand-sorted, brined, packed in5-lb (no.10;about2,267.5 g)cans, andfrozen. Inthis study, weexamined therawshrimp to assess theeffect ofthechanges inharvesting practice onthemicrobial quality. Thepeeled shrimp wereexamined todetermine theimpact ITechnical paperno.4403oftheOregon Agricultural Experiment Station. ofthemechanical peeling, andtheindividual processing methodwasstudied toevaluate the overall microbial quality oftheshrimpasitis currently being processed. Attempts werealsomadetodetermine the causeofthemicrobial quality difference by identifying themicrobial population tothege- nuslevel andexamining thelow-temperature growth andheatinactivation characteristics of themajormicrobial groups.

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