. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 20, No. 3 BREADING CONTRIBUTES TO THE MICROBIAL POPULATIONS OF FROZEN BREADED FISHERY PRODUCTS By Melvin A, Benarde* ABSTRACT IN ORDER TO TEST THE SUGGESTION THAT BREADINGS ARE A MAJOR SOURCE OF BACTERIAL CONTAMINATION IN FROZEN PRECOOKED FISHERY PRODUCTS, BREADINGS WERE OBTAINED FROM THREE SOURCES: THE MANUFACTURER DIRECTLY; RETAIL OUT- LETS; AND OFF THE PRODUCTION LINE FROM PROCESSORS OF BREADED FROZEN FOODS. IT WAS FOUND THAT THE BREADINGS OBTAINED DIRECTLY FROM THE MANUFAC- TURERS WERE UNIFORMLY LOW IN B
. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 20, No. 3 BREADING CONTRIBUTES TO THE MICROBIAL POPULATIONS OF FROZEN BREADED FISHERY PRODUCTS By Melvin A, Benarde* ABSTRACT IN ORDER TO TEST THE SUGGESTION THAT BREADINGS ARE A MAJOR SOURCE OF BACTERIAL CONTAMINATION IN FROZEN PRECOOKED FISHERY PRODUCTS, BREADINGS WERE OBTAINED FROM THREE SOURCES: THE MANUFACTURER DIRECTLY; RETAIL OUT- LETS; AND OFF THE PRODUCTION LINE FROM PROCESSORS OF BREADED FROZEN FOODS. IT WAS FOUND THAT THE BREADINGS OBTAINED DIRECTLY FROM THE MANUFAC- TURERS WERE UNIFORMLY LOW IN BACTERIAL NUMBERS. THOSE OBTAINED FROM THE SHELVES OF RETAIL STORES HAD SIMILARLY LOW COUNTS. THE IN-USE SAMPLES, HOWEVER, HAD SIGNIFICANTLY HIGHER TOTAL PLATE AND COLIFORM COUNTS. APPARENTLY IT IS DURING THE HAND-PROCESSING OPERATIONS IN THE PLANT THAT BREADINGS BECOME CONTAMINATED. THE SUGGESTION THAT BREADING, PER SE IS A MAJOR SOURCE OF BACTERIAL CONTAMINATION SEEMS UNTENABLE. BACKGROUND Frozen precooked fishery products and specialties have found a ready market in the United States. Apparently, these "convenience foods" fit our changing pat- terns of living since these new foods are replacing, in large part, similar items normally prepared and cooked at home. From a bacteriological viewpoint, it is highly possible that commercial- ly-prepared fishery products may suf- fer from excessive handling, improp- er storage, and generally unsanitary conditions. Straka and Stokes (1956) have pointed out that "the dangers of excessive microbial contamination in pre-cooked frozen foods are ; Thus, a potential health hazard maybe a distinct possibility. Many of these new products can be called "made-up" dishes; that is, they consist of many ingredients added to the "name" item to enhance its over-all ap- peal. For example, one such ingredient used extensively in precooked products is breading material. W In order to achieve a crisp toast- lik
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