ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– 392 samples of precooked frozen shrimps from 2 Chilean industries (A and B) were analyzed for total bacterial count, conforms and enterococci throughout a period of 8 months. 1-lb samples of breaded shrimp were received directly from the manufacturers after a freezing period of 10 days at —18δC. Total bacterial count ranged from 104 to 105 organisms perg. Conforms were absent in 65% of the samples from A, and in 40% of those from 8; 89.6% of the samples from A and 50.1% of those from B were bacteriologically acceptable considering a limit of not more than 50 coliforms per g. 98% of the frozen shrimp samples belonging to A contained enterococci, as did 66% of the samples from B. Smaller percentages (17% for A and 54% for B) of acceptable samples are obtained from both industries when 100 enterococci per g is considered as the limit. During the period of observation some sanitary measures were adopted and subsequent coliform counts improved. In plant A working conditions are better and the understanding of bacteriological grounds for the proper handling of food materials has led to the elaboration of a product of consistently better quality. Enterococci counts are in contradiction with coliform counts, since the low-level coliform samples are rejected on the basis of their enterococcal content. In plant B there is a better correlation between coliform and enterococcal counts. Though not investigated, this may be related to the precooking system employed: steaming in an enclosed conveyor in A versus immersion in boiling sea-water in B.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb02008.x
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