120 Modern Food Microbiology late stage of spoilage A Pseudoalteromonas sp from the marine environment around Chile was found to be the most abundant bacterium in oysters spoiled at 18◦ C.78 Due to the relatively high level of glycogen, the spoilage of molluscan shellfish is basically fermentative Several investigators, including Hunter and Linden51 and Pottinger75 proposed the following pH scale as a basis for determining microbial quality in oysters: pH 6.2–5.9 pH 5.8 pH 5.7–5.5 pH 5.2 and below Good “off” Musty sour or putrid A measure of pH decrease is apparently a better test of spoilage in oysters and other molluscan shellfish than volatile nitrogen bases A measure of volatile acids was attempted by Beacham6 and found to be unreliable as a test of oyster freshness Although pH is regarded by many investigators as being the best objective technique for examining the microbial quality of oysters, Abbey et al.1 found that organoleptic evaluations and microbial counts were more 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