Abstract: Sensory, chemical, microbiological quality and survival bacteria were qualitatively and quantitatively studied on ready-to-eat lightly salted Ctenopharyngodon idellus. The results indicated that sensory quality was acceptable as a retail product, and its water content, Aw, pH, salt concentration were 46.10%±8.15%, 0.95±0.02, 6.23±0.15, 3.47%±2.31%, respectively. Microbiological index is shown that aerobic plate counts, anaerobic plate counts, heat resistance plate counts were (4.66±2.04)lgCFU/g, less than 10CFU/g and (2.39±1.03)lgCFU/g, and latent pathogens of Bacillus cereus and Staphylococcus aureus were (1.60±0.54)lgCFU/g and less than 10CFU/g. 240 strains of bacteria were isolated from products, which predominant bacterial flora were composed of Micrococcus rose (30.8%), Bacillus spp.( 27.5%) and Staphylococcus spp. (23.5%). A few percentage of Corynebacterium spp. were also found. A few of Staphylococcus spp. were survived, and their disease and latenthazards should be further carried out.

Key words: Ready-to-eat lightly salted Ctenopharyngodon idellus, quality characteristic, bacterial flora, latent pathogen