Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products
Eldaly, E., Elshater, M., Hussein, M., Sharaf Eldin, A. (2015). Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products. EKB Journal Management System, 43(3), 46-52. doi: 10.21608/zvjz.2015.28441
Elsaid A. Eldaly; Mohamed A. Elshater; Mohamed A. Hussein; Ayman M. Sharaf Eldin. "Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products". EKB Journal Management System, 43, 3, 2015, 46-52. doi: 10.21608/zvjz.2015.28441
Eldaly, E., Elshater, M., Hussein, M., Sharaf Eldin, A. (2015). 'Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products', EKB Journal Management System, 43(3), pp. 46-52. doi: 10.21608/zvjz.2015.28441
Eldaly, E., Elshater, M., Hussein, M., Sharaf Eldin, A. Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products. EKB Journal Management System, 2015; 43(3): 46-52. doi: 10.21608/zvjz.2015.28441

Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products

Zagazig Veterinary Journal
Article 6, Volume 43, Issue 3, December 2015, Page 46-52  XML PDF (307.48 K)
Document Type: Original Article
DOI: 10.21608/zvjz.2015.28441
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Authors
Elsaid A. Eldaly1; Mohamed A. Elshater2; Mohamed A. Hussein1; Ayman M. Sharaf Eldin email 3
1Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
2Food Safety Department, Animal Health Research Institute, Dokki, Giza, Egypt
3Quality Control and Processing Department, Central Laboratory of Aquaculture Research, Abbasa, Egypt
Abstract
Consumption of frozen fish and fish products has increased worldwide. Levels of Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes in frozen fish products marketed in Cairo and Sharkia Governorates, Egypt, were investigated. A total of 150 samples including peeled shrimp, surimi, fish fillet, oyster and lobster tail (30, each) were examined. The overall contamination rate of frozen fish products was 6%. E. coli, L. monocytogenes and S. Typhimurium were identified in 2.7%, 2% and 1.3% of the examined samples,respectively. Health and food safety organizations should follow up fish products in all markets and apply the laws that prevent selling any fish products of unknown sources. Moreover, to ensure safety of fishery products, improvement of hygienic processing and handling from fish farming to markets is recommended.
Keywords
frozen fish; E. coli; S. aureus; S. typhimurium; L. monocytogenes
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