Microbial quality of rellenado milkfish (Chanos chanos, Forskal)

Food Control 12 (2001) 365±371

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Microbial quality of rellenado milk®sh (Chanos chanos, Forskal) Ma. Patricia V. Azanza *, Melba P. Ortega, Rachelle G. Valdezco Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman, 1101 Quezon City, Philippines Received 7 December 2000; received in revised form 16 March 2001; accepted 20 March 2001

Abstract Microbial contaminants associated with the preparation and vending of ready-to-eat stu€ed milk®sh or rellenado from a Philippine fastfood establishment were studied. Critical points in the food¯ow of rellenado, which were signi®cant for control of microbial contaminants, were: time/temperature conditions; hygienic handling during the stung and cooking and; ambient-holding. Presence of staphylococci and Salmonella spp. in the cooked stu€ed ®sh was established. The microbial pro®le of fried rellenado during vending was: TPC of 103 ±106 cfu/g; coliform count of