The microbiology of cooked prawns and shrimps on retail sale

In an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae and Vibrio parahaemolyticus were not detected. Yersinia enterocolitica was isolated from three samples. Results for total viable count and presence of Escherichia c...

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Bibliographic Details
Published in:The Journal of hygiene 1985-06, Vol.94 (3), p.319-326
Main Authors: Greenwood, M. H., Coetzee, E. F. C., Ford, B. M., Gill, P., Hooper, W. L., Matthews, S. C. W., Patrick, S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cooking
Decapoda (Crustacea) - microbiology
England
Enterobacteriaceae - isolation & purification
Escherichia coli
Escherichia coli - isolation & purification
Fish and seafood industries
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Gram-Negative Bacteria - isolation & purification
Microbiology
Micrococcus - isolation & purification
Natantia
Peptones
Public health
Salmonella food poisoning
Seasons
Shellfish
Shrimp
Staphylococcal food poisoning
Staphylococcus aureus - isolation & purification
Streptococcus - isolation & purification
Summer
Winter
Yersinia
Yersinia enterocolitica
Yersinia enterocolitica - isolation & purification
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Summary:In an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae and Vibrio parahaemolyticus were not detected. Yersinia enterocolitica was isolated from three samples. Results for total viable count and presence of Escherichia coli and Staphylococcus aureus complied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.
ISSN:0022-1724
2396-8184
DOI:10.1017/S0022172400061544