Description
The described examinations provide information on the coliform bacteria, and thereby the hygienic quality of fresh and frozen seafood and the hygienic standard maintained during processing. The method can be used to detect coliform bacteria, thermotolerant coliform bacteria including E. coli. Two different methods are described, one for all kinds of fresh and frozen seafood, and one for shellfish only. For analysis of total viable counts and specific spoilage bacteria in fish and fish products, users are referred to NMKL Method No. 184.