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Gills/intestines 10
3
-10
9
cfu/g
Skin 10
2
-10
7
cfu/cm
2
0
1
2
3
4
5
6
7
0
5
10
15
20
Storage time (days)
l
o
g

C
F
U
/
g
Air
30% CO2
60% CO2
90% CO2
Typical SSOs
Fresh chilled fish in air:
Shewanella putrefaciens
Pseudomonas
spp.
Fresh chilled fish in MAP/VP:
Photobacterium phosphoreum
Brochothrix thermosphacta
Lactic acid bacteria
Fresh fish stored at >10-15C:
Vibrioaceae,
Enterobacteriaceae