Hostname: page-component-745bb68f8f-hvd4g Total loading time: 0 Render date: 2025-01-26T19:45:57.292Z Has data issue: false hasContentIssue false
  • English
  • Français

The microbiology of cooked prawns and shrimps on retail sale

Published online by Cambridge University Press:  19 October 2009

M. H. Greenwood ,
E. F. C. Coetzee ,
B. M. Ford ,
P. Gill ,
W. L. Hooper ,
S. C. W. Matthews  and
S. Patrick
M. H. Greenwood
Affiliation:
Public Health Laboratory, Poole General Hospital, Poole BH15 2JB
E. F. C. Coetzee
Affiliation:
Public Health Laboratory, Glyde Path Road, Dorchester DT1 1XD
B. M. Ford
Affiliation:
Public Health Laboratory, Poole General Hospital, Poole BH15 2JB
P. Gill
Affiliation:
Public Health Laboratory, Glyde Path Road, Dorchester DT1 1XD
W. L. Hooper
Affiliation:
Public Health Laboratory, Poole General Hospital, Poole BH15 2JB
S. C. W. Matthews
Affiliation:
Public Health Laboratory, Odstock Hospital Salisbury SP2 8BJ
S. Patrick
Affiliation:
Public Health Laboratory, Odstock Hospital Salisbury SP2 8BJ
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

In an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae and Vibrio parahaemolyticus were not detected. Yersinia enterocolitica was isolated from three samples. Results for total viable count and presence of Escherichia coli and Staphylococcus aureus complied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.

Type
Research Article
Information
Journal of Hygiene , Volume 94 , Issue 3 , June 1985 , pp. 319 - 326
Copyright
Copyright © Cambridge University Press 1985

References

REFERENCES

Baird-Parker, A. C. (1962). An improved diagnostic and selective medium for isolating coagulase positive staphylococci. Journal of Applied Bacteriology 25, 12–19.Google Scholar
Beckers, H. J., Schothorst, M. Van, Spreekens, K. J. A. Van & Oosterhuis, J. J. (1981). Microbiological quality of frozen precooked and peeled shrimps from South-East Asia and from the North Sea. Zentralblatt für Bakteriologie und Hygiene, 1. Abteilung Originate B. 236, 401–410.Google Scholar
Carter, P. B. (1981). Human Yersinia enterocolitica infection: laboratory models. In Yersinia enterocolitica (ed. Bottone, E. J.), pp. 78–81. Boca Raton Fla.: C.R.C. Press.Google Scholar
Cowan, S. T. (1974). Cowan and Steel's Manual for the Identification of Medical Bacteria. 2nd ed.Cambridge: Cambridge University Press.Google Scholar
Furniss, A. L., Lee, J. V.& Donovan, T. J. (1978). The Vibrios. Public Health Laboratory Service Monograph No. 11.Google Scholar
Gilbert, R. J. (1982). The microbiology of some foods imported into England through the Port of London and Heathrow (London) Airport. In Control of the Microbial Contamination of Foods and Feeds in International Trade: Microbial Standards and Specifications (eds. Kurata, H. and Hesseltine, C. W.), pp. 105–119. Saikon.Google Scholar
Greenwood, M. H., Coetzee, E. F. C., Ford, B. M., Gill, P., Hooper, W. L., Matthews, S. W. C., Patrick, S., Pether, J. V. S. & Scott, R. J. D. (1984). The microbiology of selected retail foods, with an evaluation of viable counting methods. Journal of Hygiene 92, 67–77.Google Scholar
International Commission of Microbiological Specifications for Foods (ICMSF) (1974). Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications. Toronto: University of Toronto Press.Google Scholar
Kapperud, G. & Langeland, G. (1981). Enterotoxin production at refrigeration temperature by Yersinia enterocolitica and Yersinia enterocolitica-like bacteria. Current Microbiology 5, 119–122.Google Scholar
Martinez, R. J. (1983). Plasmid-mediated and temperature regulated surface properties of Yersinia enterocolitica. Infection and Immunity 41, 921–930.CrossRefGoogle ScholarPubMed
Miles, A. A. & Misra, S. S. (1938). The estimation of the bactericidal power of the blood. Journal of Hygiene 38, 732–749.Google ScholarPubMed
Public Health Laboratory Service Communicable Disease Surveillance Centre, Food Hygiene and Virus Reference Laboratories (1983). Illness associated with fish and shellfish in England and Wales, 1981–1982. British Medical Journal 287, 1284–1285.CrossRefGoogle Scholar
Report (1975). Guidelines of microbiological quality for imported frozen, cooked prawns. Environmental Health 83, 367.Google Scholar
Robins-Browne, R. M., Rabson, A. R. & Koornhof, H. J. (1981). Yersinia enterocolitica in South Africa. In Yersinia enterocolitica (ed. Bottone, E. J.), pp. 193–20. Boca Raton, Fla.: C.R.C. Press.Google Scholar
Thatcher, F. S. & Clark, D. S. (1968). Microorganisms in Foods. 1. Their Significance and Methods of Enumeration. Toronto: University of Toronto Press.Google Scholar
Turnbull, P. C. B. & Gilbert, R. J. (1982). Fish and shellfish poisoning in Britain. In Adverse Effects of Foods (ed. Jelliffe, E. F. P. and Jelliffe, D. B.). New York and London: Plenum Press.Google Scholar
Wauters, G. (1970). Contribution à l'étude de Yersinia enterocolitica. Ph.D. thesis, Vander, Louvain, Belgium.Google Scholar