TABLE 3-11 State and Federal Microbiological Standards and Guidelines

FDA

Seafood Products

Total Aerobic Plate Count

Coliform

Escherichia coli

Salmonella

Coagulase+ Staphylococcus aureus

Administrative guidelines

Clams, mussels oysters (fresh or frozen)

500,000/g

-

230/100 g

-

-

Compliance policy guidelines

Crabmeat (fresh or frozen)

No standard

-

3.6/g

-

-

 

Langostinos (frozen, cooked)

100,000/g

20/g

3.6/g

-

3.6/g

Import alert

Seafood

-

-

-

0

-

 

SOURCE: Martin and Pitts (1989).

According to Garrett (1988), the United States has only three types of general regulatory microbiological indicator criteria for other seafoods:

  1. Microbiological standards

    • FDA's GMP requirement that thermally processed low-acid foods packaged in hermetically sealed containers be commercially sterile

    • FDA's microbiological standards for "approved," "conditionally approved," "restricted," or "prohibited" molluscan shellfish growing waters, used in conjunction with a sanitary survey as described above

  1. Microbiological guidelines

    • Microbiological criteria for crabmeat and langostinos

    • Defect action levels for raw breaded shrimp plants

    • Bacteriological market guidelines for molluscan shellfish (revised to GMPs for proper refrigeration, handling, and tagging in 1989) (FDA, 1989b)

  1. Microbiological specifications

    • Microbiological acceptance criteria contained in federal specifications for the procurement of fish and frozen shelled oysters

The National Fisheries Institute published a draft Handbook of State and Federal Microbiological Standards and Guidelines (Table 3-11) (Martin and Pitts, 1989).



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