Hygienic Studies on the Microflora of Fresh Fish

The water of Tokyo Bay was examined for microflora to presume the vial bacterial count and microflora on the body surface of inshore fish.1. A total of 1, 890 strains of bacteria were isolated from the water of Tokyo Bay. They consisted of the following orgainsms at the percentage indicated: Vibrio 28.0, Pseudomonas 26.9, Comamonas 16.7, Achromobacter 15.1, Micrococcus 3.2, Flavobacterium 2.9, Enterobacteriaceae 1.3, Coryneforms 0.8, yeasts and molds 0.7, Bacillus 0.05, and miscellaneous 4.3.2. The seasonally predominant organisms were Vibrio and Pseudomonas in summer and fall, Comamonasand Pseudomonas in fall and winter, Achromobacter, Comamonas, and Pseudomonas in winter, and Achromobacter, Pseudomonas, and Vibrio in spring. More than 80 percent of the microflora was occupied by Vibrio and Pseudomonas in summer.3. The microflora of the water at a temperature higher than 16°C was mainly composed of Vibrio and Pseudomonas, and that at a temperature below 16 & deg;C of Achromobacter, Comamonas, and Pseudomonas.4. Judging from the vial bacterial count and chlorine ion concentration, the water of Tokyo Bay is remarkably contaminated.