Bacteriological Survey of Preserved Foods (I)

Abstract

Commercial preserved foods, frozen fish, shellfish and vegetables and dried fish and prepared products were investigated bacteriologically. Two strains of Vibrio parahaemolyticus were isolated from samples of frozen tuna-stick and salted, halfdried sillago. Three plasmacoagulase-positive strains of Staphylococcus aureus were present in frozen pampano, green peas and dried spaghetti. All of the samples had an average aerobic plate count of less than 213200 per g.From the fish meat samples separated aseptically and inoculated with strains of Vibrio parahaemolyticus and enterotoxigenic Staphylococcus aureus experimentally, the inoculated bacteria were reisolated after freezing and storage for three months at -20°C.