Fish Microbiology and Quality Assurance

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- cocci	Faecal Strepto- cocci	Salmonella
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 & headless)	Frozen	5,00,000	20	100	100	Nil
10	Prawns (Peeled & deveined)	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