What is the acceptable limits of Enterobacteriaceae count in flash fried fish products?

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Ferenc Eszes

I suppose it it might be the same as in meat products. See EU Legislation for acceptable bacterial counts

Sri Agustini

Enterobacteriaceae is a large group of bacteria used to assess the general status of hygiene of food products. The presence of enterobacteriaceae in foods indicates inadequate heat treatment or post processing contamination. Some of them can produce histamin (scombrotoxin) in food suc as scombrofish if they are not processed properly or stored at adequate refrigration temperature. In my opinion the acceptable limit for enterobacteriacea in fish fried product shall be same as ready to eat food. The number of accepptance level depends on the regulation in each country. For example in Indonesia the status of foods which contain 105 are unsatisfactory/unaccepted.

Osmar Almeida

I would recommend:

Look the country's legislation were the product is intended to be consumed. If you don't have it, look for FDA, Brazilian and/or EU Legislation. Don't change the product category.

You'll also need a sampling plan. Attached you a material that may help you.

Interesitng sites:

http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM251970.pdf

http://www.fao.org/docrep/x5624e/x5624e08.htm

http://apps.who.int/iris/bitstream/10665/42141/1/WHO_TRS_883.pdf

Regards,

Osmar

Carlos Navarro-Quercop

Agreeing with all the answers provided before, I believe that being flash fried at 180ºC, probably the result should be below the limit of detection of the technique you use, (i.e.