Microbiological evaluation of some frozen and salted fish products in Egyptian markets
2017; Volume: 33; Issue: 2 Linguagem: Inglês
10.21608/bvmj.2017.30493
ISSN2974-4806
AutoresAmr E. Edris, Fatin Hassanien, Fahim Shaltout, Azza Elbaba, Nairoz Adel,
Tópico(s)Food Safety and Hygiene
ResumoSixty random samples of fish and fish products (frozen fish: Tilapia nilotica and imported basa fillet salted fish: Mugil cephalus and sardine) (15 of each) were collected from different supermarkets in Egypt.All collected samples were microbiologically examined for determination of Aerobic Plate Count (APC), coliforms, Escherichia coli, Mould & yeast and Staphylococcal aureus counts (log 10 cfu/g).Isolation and identification of salmonella, liesteria monocytogenes and Vibrio parahaemoliticus.The bacteriological examination revealed that the mean values of APC in the examined fish samples were 4.80± 0.16, 4.63±0.18,2.35±0.18and 2.70±0.13(log 10 cfu/g) for frozen Tilapia nilotica, Basa salted Mugil cephalus and Sardine respectively, 1.48± 0.22, 2.19±0.19,2.10±0.16and 2.52±0.11average coliform counts in examined samples respectively, and E.coli count with an average of 2.52±0.14, 2.01±0.17,1.31±0.11and1.64±0.14.Mould & yeast average counts were 0.93±0.18,1.22±0.16,1.67±0.021and 1.69±0.18 in examined fish samples, respectively, and the Staphylococcal counts were 1.30±0.17,1.58±0.26,2.12±0.14, 1.46±0.23 and 2.17±0.17 in examined fish samples, respectively.The incidence of food poisoning organisms (Salmonella & Listeria monocytogenes and Vibrio parahaemolyticus also was investigated and one of both Listeria monocytogenes and Vibrio parahaemolyticus were isolated in frozen Basa fillet samples with a percentage of 33% and 33% from the examined samples.
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