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Appl Environ Microbiol. 1969 August; 18(2): 188-192
Copyright © 1969 American Society for Microbiology. All Rights Reserved.

Microbiological Evaluation of Pacific Shrimp Processing¹

^a Department of Food Science and Technology, Oregon State Univesity, Corvallis, Oregon 97331

ABSTRACT

Microbiological evaluation of Pacific shrimp (Pandalus jordani) processing was made from samples obtained at five key processing points. The microbial count of raw shrimp ranged from 1.3 x 10⁶ to 3.0 x 10⁶. The initial microbial flora, in order of predominance, was Acinetobacter-Moraxella, Flavobacterium, Pseudomonas, gram-positive cocci, and Bacillus species. No yeasts were isolated. Differences in processing practices influenced both microbial count and the shrimp flora. The microbial load, however, always increased after peeling and sorting operations and decreased after cooking, washing, and brining steps. Significantly, the gram-positive cocci were recovered with increasing frequency after each processing step, reaching 76% of the total load in a final product. Most of them, however, were coagulase-negative.

¹ Technical paper no. 2680, Oregon Agricultural Experiment Station.