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Primary and secondary microbial contamination in frozen seafood: limits and possibility of applying the HACCP system to control microbiological risk.

[In Italian. / En italien.]

Author(s) : OTTAVIANI D., DI NOTO L., BACCHIOCCHI I., ROCCHEGIANI E., BOLLETTA G.

Type of article: Article

Summary

The sanitary characteristics of imported frozen seafood were evaluated with particular attention to indigenous bacterial flora. The results were considered quite unsatisfactory, both for the high rate of total and fecal contamination in the samples tested and, above all, for the regular presence of bacteria belonging to Vibrio (25%) and Aeromonas genera (19%), which are potentially pathogenic to man. In light of the data, the limits and the chances of application of the HACCP check system to the processing of the sea products are summed up and sound rules of usage and preservation are underlined.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-3032
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 322
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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