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JournalofNationalFisheriesUniversity601831882012)
35 20
Viable Counts of Bacteria Determined on Food Fishes by the Standard-Agar-Plate Method Incubated at 35 and Nutrient-Agar-Plate Method Incubated at 20
TsubasaFukuda,ManabuFurushita,andTsuneoShiba
Abstract:Viablecountsofbacteriaweredeterminedonfoodfisheswithtwodifferentculturemethods;35 incubation of standard-agar-plate and 20 incubation of nutrient-agar-plate after inoculation ofasepticallydilutedfoodfishsamples.Eightyfivespecimensofrawfishes,sashimi,anddefrostedfisheswerecollectedfromretailersinShimonosekicity.Mostofthecountsdeterminedwiththenutrient-agar-platemethodwerehigherthanthoseofthestandard-agar-platemethodtheofficialguidelinemethodofhygienicquality).Inacaseofthelargestdifference,thenutrient-agar-platecountwastwohundredfoldshigherthanthatofthestandard-agar-platecount.Especially,theviablecellcountsondefrostedfishesshowedasignificantdifferencebetweenthenutrient-agar-platecountsandthestandard-agar-platecounts.
Key words:Fish-spoilage,Seafood,Viablecount,Psychrotrophicbacteria
20111121ReceivedNovember21,2011.DepartmentofFoodScienceandTechnologyNationalFisheriesUniversity759-65952-7-12-7-1Nagata-Honmachi,Shimonoseki759-6595,Japancorrespondingauthor:[email protected]
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Fig.1.Comparisonofviablecountsofbacteriadeterminedwithstandard-agar-platemethod35IncubationandNutrient-Agar-PlateMethod20Incubation).
a:FilletspreparedinourlaboratoryfromRound,b:Sashimiboughtatretailers,c:Defrostedfish
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