BACTERIOLOGICAL EVALUATION OF SALTED FISHES MARKETED IN SHARK IA PROVINCE | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 18, Volume 9, Issue 17.18, January 1982, Page 103-107 PDF (1.19 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1982.191558 | ||||
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| Authors | ||||
| A.E. MORSHDY; M.F. SEDIK; M.A. ZEIDAN | ||||
| Dept. of Hygiene and Preventive Medicine, Faculty of Veterinary Medicine, Zagazig University, | ||||
| Abstract | ||||
| 50 Fishes each of Mugil cephalus and Hydrocyon forskallii were subjected to bacterio logical examination. Isolation of Entersbacteriaceae organisms, halophiles, yeast and mould count were determined. Micrococci, gran-ve bacilli, serrata, enterobacter and citrobacter were isolated from muscles of M. cephalus and H. forskallii. Many of enterobacter belonging to bacterial flora of animal and man cause food poiso ning, others lead to food spoilage. Micrococci, serrata, sarcina and halophilic bacteria may be responsible for red colo uration noticed on the surface of some fishes. Mould and yeast can grow and tolerate high percentage of salt. Their count is higher in H. for skallii than in M. cephalus. They cause, together with gran+ve bacteria, p < /strong>utrifaction of salt meat. | ||||
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