A total of 242 samples of ready-for-sale fish fillets of validated good sensory quality was examined for colony counts at 20, 30 and 37°C, Enterobacteriaceae at 37°C, Escherichia coli, Salmonella and Vibrio parahaemolyticus in l0 g aliquots, Staphylococcus aureus and yeast and mould propagules. Gram negative pathogens were not detected in any sample. The following reference values were found attainable: colony counts at 30°C, 106 g-l; Enterobacteriaceae 10 3 g-l; E. coli 10 g-l; S. aureus 10 2 g-l; yeast and mould propagules 104 g-i. These reference values include, as customary, a tolerance of about 20% of samples exceeding the stated levels without, however, reaching the next log~o level.