The Influence of Plating Technique and Incubation Temperatureon Bacterial Count from Fish and Fishy Products

Abstract

For bacterial sampling of raw unprocessed fish and frozen fishery products, spread
plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that
sample variation between different types of fishes is highly significant whereas
the variations between triplicate plates is not significant at 5 % level.