Microbiological evaluation of some heat treated fish products in Egyptian markets | ||||
| Benha Veterinary Medical Journal | ||||
| Article 32, Volume 33, Issue 2, December 2017, Page 305-316 PDF (435.53 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2017.30491 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Edris M. A.1; Fatin S. Hassanien2; Fahim Aziz Eldin Shaltout2; Azza H. ELbaba3; Nairoz M. Adel3 | ||||
| 1Public Health Dep., King Faisel Univ. | ||||
| 2Food Hygiene Dep., Fac. Vet. Med., Benha Univ. | ||||
| 3Animal Health Research Institute, Dokky, Egypt | ||||
| Abstract | ||||
| This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and their hazards on public health. A total of 60 samples of fish products represented by smoked: herring and smoked salmon– semi cooked: fish finger and breaded shrimp (15 of each) were collected from different retail markets for bacteriological examination. The average of APC, Coliform, Escherichia coli, Mould & yeast and Staphylococcus aureus counts (log10 cfu/g) were 4.17± 0.12, 2.92±0.16, 2.19±0.23, 3.96±0.14 and 1.72±0.21 for herring, respectively, 3.16± 0.19, 2.69±0.13, 1.22±0.16, 2.22±0.18 and 1.06±0.06 in smoked salmon, 2.78±0.12, 2.02±0.22, 1.59±0.22, 2.14±0.15 and 1.24±0.24 in fish finger, respectively, and 2.60±0.13, 2.33±0.14, 1.46±0.23, 1.96± 0.20, 0± 0 in breaded shrimp, respectively. The incidence of some food poisoning bacteria (Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus also investigated and no one of them was isolated in the examined samples. | ||||
| Keywords | ||||
| Salmon; Herring; Fish finger; Breaded shrimp | ||||
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