HYGIENIC QUALITY OF NEWLY CAUGHT FRESH FISH | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 17, Volume 37.1, Issue 73, April 1997, Page 219-233 PDF (3.91 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1997.183607 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M.M. MOUSA; Y.E. MAHMOUD | ||||
| Abstract | ||||
| 150 samples of Clarias lazera and Tilapia nilotica (75 each) were collected randomly from kafr El Sheikh Fisheries and Fish markets and examined for determination of pH and the bacteriological status. Each type consisted of three groups, newly caught fresh fish, newly caught fresh fish stored at 0°C for 4 hours, and fish obtained from different fish markets (25 each). The pH values of Clarias lazera and Tilapia nilotica in group I, II, and III were 7.00 + 0.028 and 7.05 + 0.095; 6.56 + 0.055 and 6.91 +0.023; and 7.28 +0.038 and 7.07 + 0.031, respectively. Results of bacteriological examination of Claria lazera and Tilapia nilotica group I, II and revealed that the average psychrotrophic count of their muscles were 0.78 +0.022 X 104 and 0.56 + 0.028 x 102; 1.42 + 0.053 X 102 and 1.14 +0.043 X 102; and 660.0 + 26.46 X 102 and 336.0 + 22.27 X 102/g, respectively. While the average Enterobactericeae count were 0.49 +0.086 X 102 and 0.32 +0.026 X 102; 0.78 + 0.031 X 102 and 0.56 +0.022 X 102; and 68.40 +2.98 X 102 and 37.2 + 2.86 X 102/g, respectively. On the other hand, the average Staphylococcus aureus count were 0.144 + 0.01 X 104 and 0.104 + 0 102; 0.148 + 0.017 X 102 and 0.192 +0.152 X 102; and 1.068 +0.025 X 102 and 1.88 + 0.032 X 102/g, respectively. Moreover, the average total Enterococci count were 0.148 + 0.013 X 102 and 0.132 +0.009 X 102; 0.424 + 0.038 X 102 and 0.280 + 0.028 X 102, and 7.00 +0.29 X 102 and 3.40 + 0.21 X 102/g, respectively. The following bacterial species could be isolated and identified from group I, II and III of Clarias lazera and Tilapia in different precentages were: Achromobacter (58.3% and 55.6%), Flavobacterium (25.0% and 27.8%) and Micrococci (16.6% and 16.7%) & Pseudomonas sp. (67.6% and 85.7%), Micrococci (11.3% and 4.29%), Achromobacter (8.45% and 4.29%), Flavolbacterium (5.63% and 2.86%) and Alcaligenes (7.04% and 2.86%) as well as Pseudomonas sp. (61.98% and 68.4%), Micrococci (12.4% and 10.3%), Alcaligenes (8.26% and 3.42%), Escherichia cloi (6.61% and 5.13%), Proteus sp. (4.13% and 6.84%), Acintobacter (2.48% and 0.85%), Serratia (1.65% and 3.42%) and Achromobacter (1.65% and 0.85%), respectively. The public health significance as well as the economic importance of the isolated and identified bacteria were discussed. | ||||
| Keywords | ||||
| Key words: Fresh Fish; Hygienic quality | ||||
|
Statistics Article View: 80 PDF Download: 86 |
||||
