2012•Hebei FisheriesRequires access
Effects of different freezing time on the Escherichia coli and total bacteria count in shellfish
Sun Xiu-mei
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Abstract
The paper studied effects of different freezing time on the Escherichia coli and total bacteria count in shellfish(Sinonovacula constricat canarck) stored in the condition of 16oC,50%～60% RH.The research results showed that the total bateria count decreased according to the increase of freezing time,the range of variation is 1.0×102～1.0×103 CFU/g.The amount of Escherichia coli is less than 30 CFU/100 g.The results meet the ministry of agriculture standard of free-pollution shellfish.The amount of Escherichia coli showed no significant variation after storing 8 d,while total bacteria count decreased significantly after 6 d.These results indicated,under freezing condition(-11～-18 ℃),The amount of Escherichia coli in shellfish showed no significant change for storing 8 d,and total bacteria count in shellfish showed no significant change for storing 6 d.