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Microbiological evaluation of South Australian rock lobster meat

Published online by Cambridge University Press:  15 May 2009

A. S. J. Yap
A. S. J. Yap
Affiliation:
Roseworthy Agricultural College of Advanced Education, Roseworthy, South Australia
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Samples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) of E. coli and coliforms, Staphylococcus aureus and Salmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms and E. coli were 4·9/g and 1·8/g respectively. The highest geometric mean number of staphylococci was 18·6/g. Salmonella was not detected in the 480 units tested. Only 0·4% of the samples had TPC exceeding 100,000/g. Coliforms and E. coli were not present in 76·1% and 92·7% respectively of the samples tested. Staphylococcus aureus was not detected in 67·7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

Type
Research Article
Information
Journal of Hygiene , Volume 79 , Issue 3 , December 1977 , pp. 373 - 380
Copyright
Copyright © Cambridge University Press 1977

References

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