The Bacterial Flora of some Queensland Fish and its Ability to cause Spoilage

The bacterial flora were determined qualitatively and quantitatively on samples taken at various stages of handling several species of fish of commercial importance in Queensland. There was an overall increase in the number of bacteria during handling and processing; both the composition and quantity of the bacterial flora of individual samples taken at each stage of handling varied widely. Members of the genus Micrococcus formed the major proportion of the flora of freshly caught fish. Pseudomonas and Moraxella spp. were predominant amongst the bacterial flora able to grow at 2° and constituted the bulk of the population in samples with high bacterial counts. This psychrophilic population was markedly reduced at the filleting stage. A medium prepared by the action of trypsin on a fish muscle homogenate was used to test bacterial isolates for their ability to produce odours. Forty-three per cent of the pseudomonad isolates produced sulphydryl odours at 5°. Only small proportions of the other groups produced detectable odours. Members of the genus Pseudomonas were considered the most important fish spoilage bacteria under the conditions found in Queensland.