Investigation of hygienic quality and freshness of marketed fresh seafood in Northern Taiwan.
To survey the hygienic quality and freshness of fresh fish and shellfish, 533 specimens of fish and shellfish were collected from fishing piers, traditional markets and supermarkets (including warehouses) in northern Taiwan during the winter (January-February) and summer (July-August) seasons for hygienic quality and freshness examinations. The indicators included total bacterial count, fecal coliform, Escherichia coli, volatile basic nitrogen (VBN) and K value judged from ATP-related compounds. It was found that the hygienic quality and freshness of fish and shellfish decreased in summer, especially for clam and mussel. The ratio of unacceptable hygienic quality or freshness of fish and shellfish was the highest in fecal coliform, followed by E. coli and others. The fecal coliform count in products from the traditional markets was the highest, followed by those from supermarkets and fishing piers. Secondary contamination seems to be the most important problem for hygienic quality and freshness of fish and shellfish.
Hwang
Deng-Fwu
DF
Department of Food Science, National Taiwan Ocean University, 2, Pei-Ning Road, Keelung 202 Taiwan, ROC.
Huang
Yu-Ru
YR
Lin
Kuw-Ping
KP
Chen
Tai-Yuan
TY
Lin
Shin-Jung
SJ
Chen
Lu Hung
LH
Hsieh
Hung-Sheng
HS
D000818:Animals; D004926:Escherichia coli / Q000302:isolation & purification; D005399:Fishes; D005506:Food Contamination; D005516:Food Microbiology / Q000592:standards; D017747:Seafood / Q000592:standards*; D012621:Seasons; D012758:Shellfish / Q000592:standards; D013624:Taiwan