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  • Title: Microbiological quality of frozen breaded fish and shellfish products.
    Author: Baer EF, Duran AP, Leininger HV, Read RB, Schwab AH, Swartzentruber A.
    Journal: Appl Environ Microbiol; 1976 Mar; 31(3):337-41. PubMed ID: 779643.
    Abstract:
    A survey was made of the microbiological quality of seven frozen, breaded, precooked fish and shellfish products and of frozen, breaded, uncooked shrimp at the retail level. Geometric mean aerobic plate counts per gram (and number of units examined) were as follows: fish sticks, 8,300 (1,539); fish cakes, 5,600 (1,378); crab cakes, 4,900 (1,226); scallops, 1,700 (1,392); clams, 450 (1,384); haddock, 15,000 (1,306); fish in fish and chips dinner, 7,200 (1,485); and uncooked shrimp, 220,000 (1,462). Geometric mean coliform, Escherichia coli, and Staphylococcus aureus counts for all eight products ranged from 1 to 10/g.
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