Biology Reference
In-Depth Information
Table 6.5
Genera of bacteria most frequently associated in fi sh and seafood
(Lopetcharat et al., 2001)
Genus
Gram Reaction
Frequency
Acinetobacter
_
x
b
Aeromonas
_
x
Alcaligenes
_
x
Bacillus
+
x
Corynebacterium
+
x
Enterobacter
_
x
Enterococcus
+
x
Escherichia
_
x
Flavobacterium
_
x
Lactobacillus
+
x
Listeria
+
x
Microbacterium
+
x
Moraxella
+
x
Psychrobacter
_
x
Shewanella
_
xx
c
Vibrio
_
x
Pseudomonas
_
xx
b
x indicated known to occur
c
x indicates most frequently reported
Source: Lopetcharat et al. (2001).
Table 6.6
Growth of microorganisms in salted fi sh (Gram and Huss, 2000)
Water Activity
(A
w
)
Sodium Chloride
Concentrate (%)
Microorganisms
Pathogens
Spoilage Organisms
0.98
<
3.5
All known food-borne
Most micro-organ-
isms pathogens of
concern in foods
particularly the gram
negative rods
Lactobacilliaceae,
Enterobacteriaceae,
Bacilliaceae, Micrococ-
caceae
, moulds
0.98-0.93
3.5-10
Bacillus cereus
,
Clostridium
botulinum
,
Salmonella
spp.,
Clostridium perfringens
,
Vibrio parahaemolyticus
0.93-0.85
10-17
Staphylococcus
Cocci, yeasts, moulds
0.85-0.60
>
17
Mycotoxic, xerophilic
moulds (no mycotoxin is
produced at A
w
less than
0.80)
Halophilic bacteria,
yeasts, moulds (dun
=
Wallemia sebi
)
Source: ICMSF, 1980a.
