Date of Award
Spring 5-2022
Document Type
Thesis
Degree Name
Master of Science (MS)
Department
Food Science
First Advisor
Rosalee Hellberg, Ph.D.
Second Advisor
Fred Caporaso, Ph.D.
Third Advisor
Lilian Were, Ph.D.
Abstract
Raw, ready-to-eat (RTE) seafood can pose health threats due to the potential presence of foodborne pathogens. Listeria monocytogenes is a known microbiological hazard associated with raw, RTE seafood. Salmonella enterica has not traditionally been recognized as a hazard in seafood, but it is an emerging concern, with five outbreaks in seafood in the United States from 2011 to 2021. The presence of E. coli and total coliforms can indicate fecal or environmental contamination. The objective of this study was to evaluate the microbiological safety and quality of raw, RTE seafood sold in Orange County, CA. A total of 105 raw, RTE samples of sushi, ceviche, and poke were collected from restaurants in Orange County, CA. Samples were tested for Salmonella and Listeria utilizing methods from the Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM). E. coli and total coliforms were enumerated utilizing 3M Petrifilm plates. The results showed that two samples (1.9%) were positive for generic E. coli, with a range of 5-35 CFU/g. Coliforms were detected in 85 samples (81%), with a range of 5CFU/g to 1710 CFU/g. None of the samples tested positive for Salmonella or Listeria monocytogenes; however, other microorganisms were detected in 17 samples, including Listeria spp., Proteus mirabilis, Providencia rettgeri, and Morganella morganii. These results indicate low levels of microbiological contamination in raw, RTE seafood.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Recommended Citation
Marquis, G. (2022). Microbiological safety and quality of raw, ready-to-eat (RTE) seafood sold in Orange County, California. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000368