Data obtained during the months of July and August of 1961 on the microbiological quality of haddock fillets and shucked, soft-shelled clams processed and marketed in the greater Boston area have been compiled and critically evaluated for commercial and sanitary significance. Differences were observed in the aerobic-facultative microbial counts of haddock fillets processed at different times of day in a given company. Soft-shelled clams dug from unpolluted beds in the vicinity of Boston, when shucked in a commercial plant, were found to have counts which were about one hundred times lower than clams shipped in from the Maryland area and subsequently shucked in the local marketing area. This points out the desirability of processing shellfish (by radiation treatment or otherwise) at a point close to the source of supply. Anaerobic (clostridia) counts were somewhat higher in shucked clams than in haddock fillets although high counts (clostridia) were not encountered with either product.
1Contribution number 495 from the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts.