Aerobic count and specific spoilage organisms in fish and fish products (NMKL 184, 2006)
This method is a routine method for the determination of
aerobic count and specific spoilage organisms
in fish and fish products.
The method is applicable to the determination of
aerobic count and hydrogen sulphide producing
bacteria in fresh and lightly preserved (e.g. cold-
smoked and brine-cured) fish and fish products.
The aerobic count of Iron Agar is used to determine
hydrogen sulphide producing bacteria, e.g.
species, that are frequently found as
specific spoilage organisms in chilled and aerobically
stored fresh fish. Hydrogen sulphide producing
bacteria also include some types of Aeromonaceae,
Enterobacteriaceae, Vibrionaceae and lactic acid
bacteria that occur in fresh and lightly preserved