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9.3.2.e. Microbiological requirements for fresh and frozen fish and shellfish
Unit 9 - Assurance and management quality of fish
9.3.2.e. Microbiological requirements for fresh and frozen fish and shellfish
(Bacterial count maximum / g)
Sl. No. |
Name of fish / shellfish |
Fresh / Frozen |
SPC (Standard plate count) |
E. coli |
Coagulase positive Staphylo- |
Faecal Strepto- |
|
1 |
Mackerel |
Fresh |
1,00,000 |
20 |
-- |
-- |
Nil |
2 |
Threadfin |
Fresh |
1,00,000 |
20 |
-- |
-- |
Nil |
3 |
Pomfrets |
Fresh |
1,00,000 |
20 |
-- |
-- |
Nil |
4 |
Mackerel |
Frozen |
1,00,000 |
10 |
-- |
-- |
Nil |
5 |
Threadfin |
Frozen |
1,00,000 |
10 |
-- |
-- |
Nil |
6 |
Pomfrets |
Frozen |
1,00,000 |
10 |
-- |
-- |
Nil |
7 |
Seer fish |
Frozen |
1,00,000 |
10 |
-- |
-- |
Nil |
8 |
Lobster tails |
Frozen |
5,00,000 |
20 |
100 |
-- |
Nil |
9 |
Prawns (Whole & |
Frozen |
5,00,000 |
20 |
100 |
100 |
Nil |
10 |
Prawns (Peeled & |
Frozen |
10,00,000 |
20 |
100 |
100 |
Nil |
11 |
Prawns (cooked) |
Frozen |
1,00,000 |
Nil |
100 |
100 |
Nil |
12 |
Cuttlefish |
Frozen |
1,00,000 |
10 |
100 |
-- |
Nil |