Table 5–6
Genera of Bacteria, Yeasts, and Molds, Most Often Found on Fresh and Spoiled Fish and Other Seafoods
Number of
% Samples
Products
Samples
Microbial Group/Target
Meeting Target
Reference
Frozen catfish fillet
41
APC 32
◦
C: 10
5
/g or less
100
32
41
MPN coliforms:
<3/g
100
32
41
MPN S. aureus:
<3/g
100
32
Frozensalmon steaks
43
APC 32
◦
C: 10
5
/g or less
98
32
43
MPN coliforms:
<3/g
93
32
43
MPN S. aureus:
<3/g
98
32
Fresh clams
53
APC 32
◦
C: 10
5
/g or less
53
32
53
MPN coliforms:
<3/g
51
32
53
MPN S. aureus:
<3/g
91
32
Fresh oysters
59
APC 32
◦
C: 10
7
/g or less
49
32
59
MPN coliforms: 1,100 or less/g
22
32
59
MPN S. aureus:
<3/g
90
32
Shucked oysters (retail)
1,337
APC 30
◦
C: 10
6
/g or less
51
100
1,337
MPN coliforms: 460 or less/g
94
100
1,337
MPN fecal coliforms: 460 or less/g
96
100
Blue crabmeat (retail)
896
APC 30
◦
C: 10
6
/g or less
61
100
896
MPN coliforms: 1,100/g or less
93
100
896
MPN E. coli:
<3/g
97
100
896
MPN S. aureus: 1,100/g or less
94
100
Hard-shell clams (wholesale)
1,124
APC 30
◦
C: 10
6
/g or less
99.8
100
1,130
MPN coliforms: 460/g or less
96
100
161
MPN fecal coliforms:
<3/g
91
100
Soft-shell clams (wholesale)
351
APC 30
◦
C: 10
6
/g or less
96
100
363
MPN coliforms: 460/g or less
98
100
75
MPN fecal coliforms:
<3/g
72
100
112