岐阜市立女子短期大学研究紀要 第53輯（平成16年3月）
抄録
A Study on Bacterial Contamination of Sliced Raw Fish on the Market.
| 清水英世 | 渡辺優子 |
| Hideyo SHIMIZU | Yuko WATANABE |
Abstract
Bacterial contamination of sliced raw fish on the market was examined. Standard Method Agar “Nissui” was used to count Standard plate count（SPC）and X-GAL Agar “Nissui” was used to count coliform bacteria. Regarding sliced raw tuna, SPC ranged from１．５×１０３ to２．３× １０５ cfu/g, and coliform bacteria ranged from０to４．５×１０３ cfu/g. Similarly, regarding sliced raw cuttlefish, SPC ranged from１．８×１０４ to４．１× １０５ cfu/g, and coliform bacteria ranged from２．８×１０２ to１．５×１０４ cfu/g.
Key Words : tuna, cuttlefish, sliced raw fish, bacterial contamination