Microbiological quality of retail fresh fish fillets in The Netherlands

Abstract

A total of 242 samples of ready-for-sale fish fillets of validated good sensory quality was examined for colony counts at 20, 30 and 37°C, Enterobacteriaceae at 37°C, Escherichia coli, Salmonella and Vibrio parahaemolyticus in l0 g aliquots, Staphylococcus aureus and yeast and mould propagules. Gram negative pathogens were not detected in any sample. The following reference values were found attainable: colony counts at 30°C, 10⁶ g⁻¹; Enterobacteriaceae 10³ g⁻¹; E. coli 10 g⁻¹; S. aureus 10² g⁻¹; yeast and mould propagules 10⁴ g⁻¹. These reference values include, as customary, a tolerance of about 20% of samples exceeding the stated levels without, however, reaching the next log₁₀ level.