摘要
新鮮水產食品（包括魚類與介類）的優勢菌相，主要受到棲息的水域、漁獲法及貯藏條件而異。這些菌相一般包括Acinetobacter，Aerobacter，Aeromonas，Alcaligenes，Alteromonas，Bacillus，Clostridum，Corynebacterium，Flavobacterium，Micrococcus，Moraxella，Proterus，Pserdomonas及Vibrio等。漁獲後由於常在病原菌，如Vibrio，Clostridium botulinum E型菌及Aeromonas的繁殖及外來病原菌如Salmonella，Shigella，Listeria monocytogenes，Campylobacter jejuni，Staphylococcus，Escherichia coli，Hepatitis A，及Norwalk病毒的污染，攝食處理不當的海鮮，常會引起食物中毒。為了保障食品安全，生魚片本身必須很清潔，因為伴食的山葵泥幾乎無抑菌效果。冷藏在5℃可降低水產食品上好溫菌的生長，冷凍於－20℃以下可抑制好冷菌酵素活性。在水產乾製品、鹽藏品、燻製品及發酵品上的微生物會因降低水活性及添加防腐劑的作用而被抑制。雖然煉製品為調理食品，但亦應冷藏，罐藏品應該達到商業殺菌的程度才安全。
關鍵字
無資料並列摘要
The predominant microflora in fresh seafood including finfish and shellfish comprises of Acinetobacter, Aerobacter, Aeromonas, Alcaligenes, Alteromonas, Bacillus, Clostridium, Corynebacterium, Flavobacterium, Micrococcus, Moraxella, Proteus, Pseudomonas, and Vibrio. These major seafood bacteria are affected quantitatively by the water quality, fishing method and storage condition. Consumption of mishandled seafood can result in food-borne illnesses due to the proliferation of indigenous pathogens like Vibrio, Clostridium botulinum type E and Aeromonas, and the contamination by extraneous pathogens including Salmonella, Salmonella, Listeria monocytogenes, Campylobacter jejuni, Staphylococcus, Escherichia coli, Hepatitis A, and Norwalk virus. To ensure food safety, raw fish slices must be thoroughly clean in order to eliminate contamination of pathogens, since wasabi, a condiment paste, cannot efficiently inhibit microbial growth. Refrigeration at 5℃ reduces the growth of the mesophiles on seafood, while freezing below-20℃ depresses the enzymatic activity of psychrophiles. Microorganisms in dried, salted, smoked, and fermented seafoods are inhibited by low water activity and the preservatives. Minced seafood products should be adequately refrigerated, although they are classified as prepared food. Canned seafood should be commercially sterilized.
延伸閱讀
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