Microbiological characteristics of Pacific shrimp (Pandalus jordani)

Abstract

Microorganisms associated with Pacific shrimp (Pandalus jordani) were isolated and identified. Those on the iced raw shrimp, which yielded an average count of 1.6 x 106, were predominantly Moraxella, Pseudomonas, Acinetobacter, Arthrobacter, and Flavobacterium-Cytophaga spp. The blanching and peeling reduced the microbial level to 3.3 x 104 and also selectively eliminated Moraxella spp. The microbial flora changed after each processing sequence, and the heat sensitivity and growth characteristics of the representative microbial groups suggested that the presence of Arthrobacter and Acinetobacter spp. in peeled shrimp may indicate inadequate cleaning of raw shrimp or a shorter blanching time. The presence of Moraxella and Flavobacterium-Cytophaga spp. would indicate the degree of secondary contamination, and the presence of Pseudomonas spp. would indicate the shelf-age of the processed shrimp.

Microbiological Analysis of Rock Cod ( Sebastes spp.) Stored Under Elevated Carbon Dioxide Atmospheres

“…not complete since the microbial counts increased during MA storage, as has been reported by other investigators (1, 2, 10). The day 0 microbial flora was similar to that normally isolated from fresh marine animals (12,14,15,22).…”

Glucose Oxidase/Catalase Solution for On‐board Control of Shrimp Microbial Spoilage: Model Studies

“…The model system consisted of fresh irradiated shrimps inoculated with Pseudomonas ji'uorescens. Pseudomonas fZuorescens is a main component of the microflora in Pacific Northwest shrimp and becomes predominant during cold storage (Vanderzant et al, 1970;Lee and Pfeifer, 1977).…”