Question

Limit of Escherichia coli in Frozen Seafood (Cfu/g)

• A. 0
• B. 20
• C. 100
• D. 1000

Hint:

Microbiological standards distinguish between pathogens (like Salmonella and Vibrio cholerae), which must be completely absent (0 Cfu/g), and indicator organisms (like E. coli), which have a small allowable limit (20 Cfu/g).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Microbiological standards are used to ensure the safety and quality of frozen seafood products for both domestic markets and international trade.
These standards set maximum limits for indicator organisms, such as Escherichia coli, to verify that processing facilities maintain proper hygiene and sanitation.

Step 2: Detailed Explanation:
Escherichia coli is a classic indicator of fecal contamination.
Its presence in frozen seafood indicates poor hygiene, contaminated wash water, or temperature abuse during processing and handling.
To protect public health and satisfy regulatory agencies like the Export Inspection Agency (EIA) of India, the European Commission, and the USFDA, strict microbiological limits are enforced.
For export-quality raw frozen seafood, the maximum acceptable limit for E. coli is typically set at 20 colony-forming units per gram (Cfu/g), which is also expressed as 20 MPN/g in some standards.
A count exceeding 20 Cfu/g indicates a failure in sanitation, making the batch subject to rejection.
Pathogens like Salmonella must be completely absent (0 Cfu/g), but indicator organisms like E. coli are permitted in trace, non-hazardous amounts up to this strict limit.
Therefore, 20 Cfu/g is the correct regulatory limit for E. coli in frozen seafood.

Step 3: Final Answer:
The acceptable limit of Escherichia coli in frozen seafood is 20 Cfu/g.
Thus, the correct option is (B).