Comparison of Stomaching and Homogenizing for Preparing Bacteriological Samples from Seafoods

Abstract

The efficiencies of a Stomacher and a homogenizing blender to prepare bacterial suspensions from seafoods were compared to each other, For 31 of 40 samples, the number of colony forming units obtained through 30-s stomaching was significantly, lower than that obtained through subsequet 1-min homogenizing. In case of dried or semi-dried fish, the release ratio of bacteria by 30-s stomaching was 20-79% of that obtained through subsequent 1-min homogenizing and it was not recovered by prolonged stomaching. The number of colony forming units obtained through 1-min homogenizing did not differ even after subsequent 30-s stomaching.
From the above findings, stomaching was not considered to be enough for preparing bacterial suspensions from seafoods compared with homogenizing.