SANITARY CONDITION OF FRESH FISH FILLETS | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 39, Issue 3, July 1991, Page 801-809 PDF (5.54 MB) | ||||
| DOI: 10.21608/vmjg.1991.379217 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| E. ELDALY* 1; F. KHALAFALLA2; A. DARWISH3 | ||||
| 1Faculty of Vet. Med. Zagazig Univeristy | ||||
| 2Faculty of Vet. With. Beni Suef | ||||
| 3Faculty of Vet. With. Cairo University | ||||
| Abstract | ||||
| Fishes are very important source of protein specially in Egypt where the animal protein is insufficient to meet the requirements of population. During fish processing as practised in filletting plants or shops; it is impossible to avoid contamination of the initially virtually sterile fish flesh (Shewan, 1961). Such contaminants may find opportunity to grow and multiply in fish or in its products, thus rendering it unfit for consumption or even harmful to the consumers. It is not surprising, therefore that freshly caught but handled fish, even from temperate or cold waters, may carry significant numbers of gram-positive bacteria and even coliform bacteria. These organisms derived from equipment, filletting boards knives, human environment and are not indogenous to the fish (ICMSF, 1980 and Van den Broek et al., 1984). The present study was designed to evaluate the actual bacteriological condition of fish fillets sold in various local markets. Such information will help us to recommend better methods for transportation processing, filletting and storage of such product. | ||||
|
Statistics Article View: 57 PDF Download: 31 |
||||
