Effects of Storage Conditions on Total Number of Bacteria and Coliform Group in Shellfish

doi:10.7506/spkx1002-6630-201001019

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 84-86.doi: 10.7506/spkx1002-6630-201001019

Effects of Storage Conditions on Total Number of Bacteria and Coliform Group in Shellfish

LIU Li-juan1,2，MENG Xiang-li3，JIANG Xiang-yang1，REN Li-hua1，SONG Xiu-kai1，
SUN Guo-hua1，LIU Ai-ying1，HE Jin-xia1，SUN Wei1

(1. Shandong Marine Fisheries Research Institute, Yantai 264006, China；2. Shandong Normal University, Jinan 250014,
China；3. Yantai Xiwang Foods Co.Ltd., Yantai 264000, China)

Received:2008-12-19 Revised:2009-08-24 Online:2010-01-01 Published:2014-05-19
Contact: LIU Li-juan1,2， E-mail:liu_li_juan_426@yahoo.com.cn

Abstract

Abstract:

In order to investigate the changing trend of microorganisms in shellfish, total number of bacteria and coliform in 3 species of shellfish such as Ruditapes philippinarum, Chlamys farreri and Solen gouldii Conrada stored at －18, 4, 15 ℃ and 22 ℃ for different periods were determined. Results indicated that an obvious decrease in total number of bacteria in shellfish stored at －18℃ for more than 24 h was observed; in contrast, no obvious change in shellfish stored at other temperature conditions for 12 h or at 4 ℃ for 24 h was observed. Moreover, a positive correlation between total number of bacteria and coliform group in shellfish stored at 22 ℃ was also observed. Taken together, the original status of microorganisms present in shellfish can be remained for a longer period of time at the environmental condition of 0 ℃.

Key words: shellfish, total number of bacteria, coliform, temperature, time

CLC Number:

LIU Li-juan1,2，MENG Xiang-li3，JIANG Xiang-yang1，REN Li-hua1，SONG Xiu-kai1，. Effects of Storage Conditions on Total Number of Bacteria and Coliform Group in Shellfish[J]. FOOD SCIENCE, 2010, 31(1): 84-86.

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Effects of Storage Conditions on Total Number of Bacteria and Coliform Group in Shellfish

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