Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-22T15:32:15.705Z Has data issue: false hasContentIssue false
  • English
  • Français

Microbiological evaluation of South Australian rock lobster meat

Published online by Cambridge University Press:  15 May 2009

A. S. J. Yap
A. S. J. Yap
Affiliation:
Roseworthy Agricultural College of Advanced Education, Roseworthy, South Australia
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Samples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) of E. coli and coliforms, Staphylococcus aureus and Salmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms and E. coli were 4·9/g and 1·8/g respectively. The highest geometric mean number of staphylococci was 18·6/g. Salmonella was not detected in the 480 units tested. Only 0·4% of the samples had TPC exceeding 100,000/g. Coliforms and E. coli were not present in 76·1% and 92·7% respectively of the samples tested. Staphylococcus aureus was not detected in 67·7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

Type
Research Article
Information
Journal of Hygiene , Volume 79 , Issue 3 , December 1977 , pp. 373 - 380
Copyright
Copyright © Cambridge University Press 1977

References

REFERENCES

Cooke, Mary E. (1974). Escherichia coli and Man. Churchill-Livingstone, Edinburgh and London. 96 pp.Google Scholar
Harrison, Janice M. & Lee, J. S. (1968). Microbiological evaluation of Pacific shrimp processing. Applied Microbiology 18, 188–92.CrossRefGoogle Scholar
Idziah, E. S. (1973). Staphylococci in fish and fish products. In Proceedings of a Conference on Staphylococci in Foods, pp. 85–95. Pennsylvania State University, Penn.Google Scholar
McCoy, J. H. (1974). Enteric and Salmonella infection: The carrier state. In The Normal Microflora of Man (ed. Skinner, F. A. and Carr, J. G.), pp. 221–5. London, New York: Academic Press.Google Scholar
Muir, T. (1973). Fisheries in Australia 1973. Australian Government Publishing Service, Canberra, A.C.T.40 pp.Google Scholar
National Health and Medical Research Council (1975). Approved Food Standards Including Recommendations of the 80th Session Council, April 1975. Australian Government Publishing Service, Canberra, A.C.T.Google Scholar
Olson, J. C. & Shelton, L. R. (1973). Microbiology of prepared and precooked fishery products. In Microbial Safety of Fishery Products (ed. Chichester, C. O. and Graham, H. D.), pp. 85–95. New York and London: Academic Press.CrossRefGoogle Scholar
Shewan, J. M. (1970). Bacteriological standards for fish and fishery products. Chemistry and Industry 193–9.Google ScholarPubMed
Thatcher, F. S. & Clarke, D. S. (1968). Microorganisms in Foods: Their Significance and Methods of Enumeration. University of Toronto Press, Canada. 234 pp.Google Scholar
Troller, J. A. (1973). Food plant sanitation programs for the control of Staphylococci. In Proceedings of a Conference of Staphylococci in Foods, pp. 137–147. Pennsylvania State University, Penn.Google Scholar
Varga, S. & Anderson, G. W. (1968). Significance of coliforms and enterococci in fish products. Applied Microbiology 16, 193–6.CrossRefGoogle ScholarPubMed