Microbial quality of rellenado milkfish (Chanos chanos, Forskal)

Microbial contaminants associated with the preparation and vending of ready-to-eat stuffed milkfish or rellenado from a Philippine fastfood establishment were studied. Critical points in the foodflow of rellenado, which were significant for control of microbial contaminants, were: time/temperature conditions; hygienic handling during the stuffing and cooking and; ambient-holding. Presence of staphylococci and Salmonella spp. in the cooked stuffed fish was established. The microbial profile of fried rellenado during vending was: TPC of 103–106 cfu/g; coliform count of <3–103 MPN/g; staphylococci count of <102–103 cfu/g; and presence of Salmonella per 25 g sample.