Mika,
I don't find any of the limits listed below for cooked shrimp to be
reasonable or safe!
Jonathan McGraw
jonmcgraw@seafreeze.com <mailto:jonmcgraw@seafreeze.com>
-----Original Message-----
From: mika [mailto:msugano@csulb.edu]
Sent: Sunday, February 20, 2000 3:26 PM
To: seafood@ucdavis.edu
Subject: microbiological safety of sushi
I know there is no FDA microbial criteria of raw fish such as sashimi
that is consumed as raw. There is recommended microbial limits for
seafood products by ICSF, 1986. I think the limits of cooked shrimp
might be considered as the limits of sashimi. Or do anyone suggest
another limits? I'd like to know the limits of APC, S.aureus, coliform
and E.coli.
Cooked shrimp
APC: 100,000-1,000,000
S.aureus: 50-500
coliform: 100-1,000
E.coli: 11-500
Regards
Mika Sugano
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