In this study, Clostridium botulinum was not determined due to aerobic conditions used in the experiment. The number of E. coli and coliform was less than 2 log cfu/g in all precooked clam meat irrespective of the air and under MAP conditions packages throughout the storage period (results not shown). According to Holzapfel (1998), Enterobacteriaceae is sensitive to extrinsic factors such as heat. Therefore, heating clam meat until its internal temperature reached 73oC for 1 min. is sufficient to eliminate this microorganism. No Vibrio sp. was found in all samples (results not shown).