[Sanitary microbiological characteristics of the meat of the Antarctic shrimp (krill)]

Sea water and krill obtained in the Pacific and Indian sectors of the Antarctic were examined in the warm seasons during krill stocking up. The results of studying microflora in the course of stocking up and storage of the boiled-frozen meat of krill are described. The time course of changes in the microflora as affected by the technological process and the most characteristic sources of microbial contamination of the raw material and semifinished product are defined. The quality of the finished product was assessed from the bacteriological parameters.