Abstract:Abalone is one of the most highly priced seafood delicacies and prepared in various dishes like breaded, soup, steamed and sashimi. They are susceptible to microbial contamination since it is eaten raw sometimes and pathogenic microorganisms can be hazardous to consumers. The present study was carried out to determine the coliform load and the presence of presumptive pathogenic bacteria in cage-cultured abalone in Taytay, Palawan, Philippines. The study was limited to the detection of coliform and some presump… Show more
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