The bacteriology of ‘scampi’(Nephrops norvegicus). III. Effects of processing

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Abstract
Summary: The effects of handling and processing on the bacteriology of Nephropsnorvegicus has been examined in five processing factories. Production of frozen ‘scampi’and frozen breaded scampi were examined along with, in one case, the bacteriological aspects of automated polyphosphate treatment.Apart from some contamination during hand peeling, there was no significant increase or decrease in the numbers of any of the various types of bacteria during processing. Studies of the spoilage flora developing during ice storage show that, in common with other fishery products, bacteria of the Pseudomonas‐Achromobacter group predominate.