Bacterial counts on the surface of dried horse mackerels purchased at markets and self-made ones

Abstract

Total plate count, Escherichia coli or coliform bacteria on the surface of dried horse mackerel produced by cold-air or hot-air drying were tested. These organisms on the surface of dried-horse mackerel available on the market were considerably more than those of the fish produced by cold-air or hot-air drying. Twenty minutes soak in 1%NaCl and reduction of water activity by cold-air drying of the fish contributed to repress these bacteria. These results suggested that a strict hygienic management in preservation, transport and over-the-counter is required.