Evaluation of the bacteriological quality of seafood

摘要: Bacteria largely determine the quality of fresh and lightly preserved fish products. This paper surveys traditional rapid methods for estimation bacterial levels in seafood. The use agar techniques is discussed with reference to development substrates procedures suited includes bacteria specifically involved spoilage process. During last decade, several microbiological or principles (DEFT, microcolonies, Limulus lysate, ATP, conductance, microcalorimetry, reduction trimethylamine oxide (TMAO)) have been suggested estimating bacteriological seafoods. A brief survey these results obtained given. Preliminary on poly- monoclonal antibodies against Shewanella putrefaciens are mentioned. Future research may involve DNA-probes genes coding specific reactions.