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ICMSF Recommended Microbiological Limits for Seafoods

Table 27 - Recommended Microbiological Limits for Seafoods
(ICMSF, 1986)1
Limit per gram
or per cm2
Product
Test
n
c
m
M
Fresh and frozen fish and cold-smoked
APC
E. coli
5
5
3
3
5 × 105
11
107
500
Precooked breaded fish
APC
E. coli
5
5
2
2
5 × 105
11
107
500
Frozen raw crustaceans
APC
E. coli
5
5
3
3
106
11
107
500
Frozen cooked crustaceans
APC
E. coli
S. aureus
5
5
5
2
2
0
5 × 105
11
103
107
500
-
Cooked, chilled, and frozen crabmeat
APC
E. coli
S. aureus
5
5
5
2
1
0
105
11
103
106
500
-
Fresh and frozen bivalve mollusks (These criteria are to be used only for mollusks from approved harvesting areas where waters are free from enteric bacteria or virus contamination and there is no significant contamination by toxic metals or toxic and carcinogenic chemicals which may be accumulated by animals. Mollusks from non-approved areas should enter trade only after processing by a treatment to destroy enteric bacteria and viruses and may be tested for dangerous chemicals before distribution.)
APC
E. coli
5
5
0
0
5 × 105
16
-
-

 
 
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Last Update: Wednesday, January 19, 2005 10:04 AM
Seafood Research Extension, LSU Sea Grant College Program, LSU Agricultural Center