Evaluation of the Quality of Fish Storage, Isolation and Identification of the Bacteria Escherichia coli and Aeromonas hydrophila | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Volume 29, Issue 5, September and October 2025, Pages 455-468 PDF (394.29 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2025.419776.6506 | ||
| Authors | ||
| Manar Essa* 1; Abdulkader kadori1; Jassim M. Suleiman2; Qusai Jumma3; Ali Aziz4 | ||
| 1Department of Medicine, Surgery and Obstetric, Faculty of Veterinary Medicine, Tikrit University,Iraq | ||
| 2veterinary medicine ( internal and preventive medicine) University of Tikrit | ||
| 3Dep. Path., Poult. Dise. Coll. Vet. Med. Tikrit University | ||
| 4Coll. Vet. Med. Tikrit University | ||
| Abstract | ||
| The study aimed to evaluate the quality of fish storage and isolation, identification of bacteria Escherichia coli and Aeromonas hydrophila, because these bacteria are significantly contributor to foodborne disease and infection disease in humans. The totals of fish used in this study were 90 samples collection randomly from differently markets in Al-Shirqat during the period of study from first March to end May 2025. The results were increased significant of the pH value association with increase of storage period fish meat at 4 oC, the pH value of fish meat increase during at 72 hours storage in 4 oC (6.7±0.03), and lowest pH value in first periods 0 hours of storage (5.6±0.04). The Thiobarbituric acid value increase gradually with increased of storage period, the higher Thiobarbituric acid value record in 72 hours (1.18±0.004) during storage and the lowest Thiobarbituric acid value in first periods 0 hours (0.82±0.002) of storage. Cooking loss percentage significant differently (P≤0.05) between periods of storage. In 72 hours of storage, the highest cooking loss (16.7±0.03) percentage recorded and the lowest cooking loss (12.5±0.02) percentage recorded 0 hours. The results of water holding capacity was (29.5±0.02) decreased significant (P≤0.05) during storage fish meat to 72 hours at 4 oC comparative with (36.3±0.05) in first periods 0 hours of storage. In conclusion the bacterial risks are closely related to food safety. The Vitek II used in this study because is one of the best devices to identify all types of pathogenic bacteria very accurately and within a short period, learn about their classification. The present study concluded that Aeromonas hydrophila and Escherichia coli were the most frequent bacterial species that have isolated from examined fish frozen samples. These bacterial could cause foodborne illness among the consumers. Also the pH and Thiobarbituric acid were increased significantly associated with increases of storage period of storage fish meat samples stored at 4 oC. The cooking loss and water-holding capacity were lowest with advance of storage period | ||
| Keywords | ||
| Aeromonas Hydrophila; Escherichia Coli; Fish; Frozen; Meat | ||
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