Abstract
A microbiological survey of 287 (fresh) seafood products from Puget Sound retail markets was conducted over a period of 1 year. The microbiological quality of fresh seafood was high, with only 2.1 % of the samples exceeding the maximum limit for acceptability as suggested by the International Commission on Microbiological Specifications for Foods (ICMSF). The overall microbiological data of positive units given as arithmetic means were: coliforms MPN/g, 199; Escherichia coli MPN/g, 21; coagulase-positive Staphylococcus aureus MPN/g, 66; enterococci/g, 9121; Clostridium perfringens/g, 18; Bacillus cereus/g, 100; and Vibrio parahaemolyticus MPN/g, 3.7. The standard plate count means 1.0 × 103 to 2.5 × 107 colony-forming units (CFU)/g, giving a mean value of 2.0 × 105 CFU/g. The percentages of seafood samples positive for pathogens were S. aureus, 37.6; Yersinia enterocolitica, 3.8; V. parahaemolyticus, 2.8; C. perfringens, 2.4; and B. cereus, 0.7. Vibrio cholerae, Clostridium botulinum, Salmonella and Shigella species were not isolated.
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