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Sea water microbiological limits


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Inverse

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Posted 07 June 2017 - 12:37 PM

Hi all,

 

We harvest our product from fresh waters and I was wondering if anyone knows microbial limits for sea water? 

What is the difference between ACC @ 22C and ACC @37? Apart from temperature (as far as I understand)? 

 

I feel very lost when it comes to food microbiology, so any help is much appreciated.

 

Thank you!



QATX12

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Posted 08 June 2017 - 04:50 PM

Hi,

  Check these out.

 

https://www.garlands...365174_ch01.pdf

https://books.google...isbn=1461539269

https://www.tamu.edu...ts/Seafoods.pdf

https://www.fda.gov/...n/ucm251970.pdf

 

 

Two incubation temperatures and times are used:
37 °C is an assessment of bacteria which are capable of growth at the temperature associated with the body of humans and other warm blooded animals

22 °C is an assessment of bacteria capable of growth at ambient temperatures



Inverse

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Posted 09 June 2017 - 07:27 AM

Hi,

 

Thank you very much for all the information provided! Very helpful!



Charles.C

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Posted 09 June 2017 - 08:55 PM

Hi all,

 

We harvest our product from fresh waters and I was wondering if anyone knows microbial limits for sea water? 

What is the difference between ACC @ 22C and ACC @37? Apart from temperature (as far as I understand)? 

 

I feel very lost when it comes to food microbiology, so any help is much appreciated.

 

Thank you!

 

Hi Inverse,

 

An expanded explanation of the "red". As per previous post, the values are targetted at "optimum" growth temperatures of different "groups" of bacteria.

 

Attached File  bacterial growth.pdf   31.27KB   11 downloads


Kind Regards,

 

Charles.C


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