Sea water microbiological limits

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,

  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

Hi,

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

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.

bacterial growth.pdf   31.27KB   11 downloads