Bacteriological quality of cage-cultured abalone Haliotis asinina

Özet

Abalone is one of the most highly priced seafood delicacies and prepared in various dishes likebreaded, soup, steamed and sashimi. They are susceptible to microbial contamination since it iseaten raw sometimes and pathogenic microorganisms can be hazardous to consumers. The presentstudy was carried out to determine the coliform load and the presence of presumptive pathogenicbacteria in cage-cultured abalone in Taytay, Palawan, Philippines. The study was limited to thedetection of coliform and some presumptive pathogenic bacteria in different parts of abalone suchas gut, gills and mantle. The result of the study revealed that the count of coliforms present in themantle and gills of abalone falls within the normal standard limit (7 – 21 MPN 100g-1 sample).On the other hand, the gut of abalone was beyond the standard limit (460 MPN 100g-1 sample).Moreover, the gut of abalone harbors Vibrio spp., Salmonella spp. and Shigella spp. and generalenteric bacteria. Foodborne infections caused by Vibrio, Salmonella and Shigella are common inAsia.