Description
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. Shewanella 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 seafood.