A RETAIL SURVEY OF SMOKED READY-TO-EAT FISH TO DETERMINE THEIR MICROBIOLOGICAL QUALITY

A survey was conducted in the Toronto region in 1988/89 to determine the overall microbiological quality of both hot- and cold-smoked, ready-to-eat fish at the retail level. Of the samples collected, 34 were analyzed immediately after purchase (day 0) and 66 were analyzed at day 0 and after 30 d at 4-degrees-C. There was a wide variation in initial aerobic colony count (ACC) values, but most (77%) were under 10(5) CFU/g; 39% were under 10(3) CFU/g. After storage, just over half (56%) the samples had an ACC greater than 10(7) CFU/g, but some (12%) had an ACC less than 10(3) CFU/g. While coliforms were not detected in 70% of samples at day 0, or in 66% after 30 d, four samples initially had over 10(3) coliforms per g, and after 30 d, 15 samples had over 10(3) coliforms per g. Escherichia coli, Staphylococcus aureus, Salmonella, and Clostridium botulinum were not detected in any sample at either time. The water activity of samples varied greatly; the average water activity was 0.947, and the range was from 0.727 to 0.997 (n = 98). Based on, the ACC guidelines for cold-smoked fish of the International Commission on Microbiological Specifications for Foods, four samples would have been rejected at day 0, and 37 at day 30.