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Time‐Temperature Effects on the Bacteriological Quality of Stored Shellfish.
Author(s) -
HOFF J. C.,
BECK W. J.,
ERICKSEN T. H.,
VASCONCELOS G. J.,
PRESNELL M. W.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01971.x
Subject(s) - plate count , fecal coliform , total viable count , shellfish , most probable number , feces , biology , food science , zoology , veterinary medicine , fishery , microbiology and biotechnology , water quality , ecology , aquatic animal , medicine , fish <actinopterygii> , bacteria , genetics
SUMMARY —The effect of storage in crushed ice and at 3 and 10°C on the bacteriological quality of shucked Pacific osyters and Olympia osyters was determined. The indices used were the 35°C plate count, coliform MPN, fecal coliform MPN, and pH. Fifteen lots of Pacific oysters and 12 lots of Olympia oysters, collected at various seasons, were examined. The 35°C plate count showed the best correlation with time and temperature OF storage. Fecal coliform MPN's showed the greatest stability under all storage conditions. Coliform MPN's increased at all three temperatures, but the patterns of change were less uniform than those of the 35°C plate count. The pH changes generally showed poor correlation with bacteriological changes.