生鮮超市對於魚類大都以冷藏販售，而傳統零售市場則以新鮮為號召，故本調查之目的在探討台南地區養殖魚溫、生鮮超市及傳統零售市場三地吳郭魚及虱目魚微生物含量之程度，以作為消費者與業者之參考。就養植魚溫、生鮮超市及傳統零售市場三地所販售之吳郭魚及虱目魚來比較，好氣性總生菌數方面，以傳統零售市場販售者最少。若就魚種而言，虱目魚較吳郭魚之好氣性總生菌數少，就部位而言，魚頭與魚肉之好氣性總生茵數較魚鰓與魚腸少。衛生指標菌方面，金黃色葡萄球菌檢出率則是以養殖魚溫之虱目魚為最低，其中又以魚腸之檢出率最低(25%)。沙門氏桿菌檢出率以生鮮超市最低(0%)，大腸桿菌群槍出率三地皆≧94.4%。

The objective of the survey was to inspect potential microbial contamination in tilapia and milkfish sampled from culture ponds, supermarkets and traditional retail markets using the distribution of aerobic plate counts and indicator microorganisms. Fishes from traditional retail markets had the lowest aerobic plate counts among three places. Milkfish had lower aerobic plate counts compared with tilapia. Fish meat and fish heads exhibited lower aerobic plate counts compared with fish gills and fishintestines for the same fish. In regard to detection of indicator microorganisms, intestines had the lowest frequency of Staphylococcus aureus, especially milkfish collected from culture ponds (25％). Frequency of Salmonella in fish samples from supermarkets was 0％. Detective rate of coliform from all fishes of the three areas was above 94.4％.