Microbiological quality of frozen shrimp and lobster tail in the retail market

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Published inApplied and Environmental Microbiology Vol. 40; no. 4; pp. 765 - 769
Main Authors Swartzentruber, A, Schwab, A H, Duran, A P, Wentz, B A, Read, Jr, R B
Format Journal Article
LanguageEnglish
Published United States American Society for Microbiology 01.10.1980
Subjects
Decapoda (Crustacea) - microbiology
Escherichia coli - isolation & purification
Food Contamination
Frozen Foods - standards
Nephropidae - microbiology
Staphylococcus aureus - isolation & purification
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AbstractList The microbiological quality of three frozen shrimp products and frozen lobster tail at the retail level was determined. The number of retail units of the four products examined and the geometric means for aerobic plate counts at 30 and 35 degrees C, respectively, were: 1,464 units of cooked, peeled shrimp--13,000 and 7,200 per g; 1,468 units of raw, peeled shrimp--860,000 and 300,000 per g; 1,300 units of raw, in-shell shrimp--800,000 and 300,000 per g; 1,315 units of lobster tail--140,000 and 42,000 per g. Geometric means for coliform, Escherichia coli, and Staphylococcus aureus counts for all products were < 10 per g.
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Author Duran A.P
Schwab A.H
Wentz B.A
Read R.B. Jr
Swartzentruber A
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The microbiological quality of three frozen shrimp products and frozen lobster tail at the retail level was determined. The number of retail units of the four...
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SubjectTerms Decapoda (Crustacea) - microbiology
Escherichia coli - isolation & purification
Food Contamination
Frozen Foods - standards
Nephropidae - microbiology
Staphylococcus aureus - isolation & purification
Title Microbiological quality of frozen shrimp and lobster tail in the retail market
URI http://aem.asm.org/content/40/4/765.abstract
https://www.ncbi.nlm.nih.gov/pubmed/6999997
https://pubmed.ncbi.nlm.nih.gov/PMC291657
Volume 40
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