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Microbiological evaluation of some heat treated fish products in Egyptian markets

2017; Volume: 33; Issue: 2 Linguagem: Inglês

10.21608/bvmj.2017.30491

2974-4806

Amr E. Edris, Fatin Hassanien, Fahim Shaltout, Azza Elbaba, Nairoz Adel,

Food Safety and Hygiene

This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and their hazards on public health.A total of 60 samples of fish products represented by smoked: herring and smoked salmon-semi cooked: fish finger and breaded shrimp (15 of each) were collected from different retail markets for bacteriological examination.The average of APC, Coliform, Escherichia coli, Mould & yeast and Staphylococcus aureus counts (log 10 cfu/g) were 4.17± 0.12, 2.92±0.16,2.19±0.23,3.96±0.14and 1.72±0.21for herring, respectively, 3.16± 0.19, 2.69±0.13,1.22±0.16,2.22±0.18and 1.06±0.06 in smoked salmon, 2.78±0.12,2.02±0.22,1.59±0.22,2.14±0.15and 1.24±0.24 in fish finger, respectively, and 2.60±0.13,2.33±0.14, 1.46±0.23,1.96± 0.20, 0± 0 in breaded shrimp, respectively.The incidence of some food poisoning bacteria (Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus also investigated and no one of them was isolated in the examined samples.