Microorganisms on Commercially Processed Alaskan Finfish

ABSTRACT Whole and processed Alaskan fish were examined for aerobic plate counts, total coliforms, and Escherichia coli. Washing whole salmon and halibut reduced skin microbial counts from 10 3 /cm 2 to 10 2 /cm 2 . Whole and dressed fish had coliform counts less than 13/cm 2 and E. coli counts less...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: HIMELBLOOM, BRIAN H., BROWN, EILEEN K., LEE, JONG S.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1991
Subjects:
Pacific
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1991.tb04752.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb04752.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb04752.x/fullpdf
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Summary:ABSTRACT Whole and processed Alaskan fish were examined for aerobic plate counts, total coliforms, and Escherichia coli. Washing whole salmon and halibut reduced skin microbial counts from 10 3 /cm 2 to 10 2 /cm 2 . Whole and dressed fish had coliform counts less than 13/cm 2 and E. coli counts less than 0.3/cm 2 . Alaska pollock and Pacific cod fillets had microbial counts between 10 3 /g and 10 6 /g, coliform counts less than 70/g, and E. coli counts less than 4/g. Whole fish contained microbial flora predominated by Moraxella species whereas dressed fish and fillets had microbial flora consisting of Arthrobacter/Corynebacterium, Flavobacterium , and Pseudomonas species. Microorganisms on conveyor belts and other contact surfaces may have contributed contaminants to fillets.

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