Microbiological quality of retail fresh fish fillets in The Netherlands |
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Authors: | MJM van den Broek DAA Mossel H Mol |
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Affiliation: | 1. Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, University of Utrecht, P.O. Box 80175, 3508 TD Utrecht, The Netherlands;2. Food Inspection Service Utrecht, Nijenoord 6, 3552 AS Utrecht, The Netherlands |
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Abstract: | A total of 242 samples of ready-for-sale fish fillets of validated good sensory quality was examined for colony counts at 20, 30 and 37°C, Enterobacteriaceae at 37°C, Escherichia coli, Salmonella and Vibrio parahaemolyticus in 10 g aliquots. Staphylococcus aureus and yeast and mould propagules. Gram negative pathogens were not detected in any sample. The following reference values were found attainable: colony counts at 30°C, 106 g?1; E. coli 10 g?1; S. aereus 102 g?1; yeast and mould propagules 104 g?1. These reference values include, as customary, a tolerance of about 20% of samples exceeding the stated levels without, however, reaching the next log10 level. |
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Keywords: | Fresh fish fillets Microbiological reference values |
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