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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
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Summary

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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

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