मत्स्य प्रसंस्करण एवं मूल्य संवर्धन

According to the microbiological standards prescribed by FSSAI (Food Safety and Standards Authority of India) and the Export Inspection Council (EIC) for fresh, chilled, and frozen seafood (raw crustaceans and finfish), the maximum microbiological tolerance limit ($m$) for Escherichia coli is $20\text{ CFU/g}$ (or $20\text{ MPN/g}$), serving as an index of post-harvest hygienic handling.

Option analysis:

• $0$: Zero-tolerance applies to Salmonella and Vibrio cholerae, not E. coli.
• $20$: Correct, statutory maximum threshold ($20\text{ CFU/g}$) for E. coli in frozen seafood.
• $100$: Threshold for certain processed/cooked categories.
• $1000$: Excessive level, represents unsanitary rejected product.