Sharon,
Recommended microbiological limits for fish and fishery products from the
International Commission on Microbiological Specifications for Foods
(ICMFS) are featured in "Ch. 9: Aerobic Plate Count" of the Compendium of
Fish and Fishery Product Processes, Hazards, and Control
(http://seafood.ucdavis.edu/haccp/compendium/compend.htm)
Pamela Tom, UC Davis - Sea Grant Extension Program
On Thu, 13 Nov 2003, Sharon Cameron wrote:
> I am looking for information on maximum bacterial counts found in raw
> lobster meat for a product that may be used for shashimi sushi.
>
> We have been testing for Aerobic and Anaerobic Bacteria, S. Aureus,
> salmonella and Listeria on a regular basis, is there anything else that we
> should look at, as this is a potential new product?
>
> Thank you,
>
> Sharon Cameron
> Biology Department
> Tel: (902) 457-2390
> Fax: (902) 443-8365
>
>
> Clearwater Lobsters
>
> A Division of Clearwater Seafoods Limited Partnership
> www.clearwater.ca
> The world's ocean food company.
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