Microbiological Quality of Frozen Breaded Onion Rings and Tuna Pot Pies

The microbiological quality of precooked or partially cooked frozen breaded onion rings and tuna pot pies was determined by a national sampling at the retail level. The number of units examined and the geometric means for aerobic plate counts at 30 and 35°C, respectively, were 1,590 units of onion rings, 340 and 250/g; tuna pot pies, 1,290 units, 2,400 and 1,600/g. Geometric means for coliform organisms, Escherichia coli and Staphylococcus aureus in onion rings were <3, <3 and <10/g, respectively; those for tuna pies were 5, <3 and <10/g.