Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments
Saad, S., Samir, M., Abd El Maksod, H. (2015). Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments. EKB Journal Management System, 29(1), 38-44. doi: 10.21608/bvmj.2015.31788
Saad Mahmoud Saad; Maha Mohammed Samir; Hania El Sayed Abd El Maksod. "Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments". EKB Journal Management System, 29, 1, 2015, 38-44. doi: 10.21608/bvmj.2015.31788
Saad, S., Samir, M., Abd El Maksod, H. (2015). 'Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments', EKB Journal Management System, 29(1), pp. 38-44. doi: 10.21608/bvmj.2015.31788
Saad, S., Samir, M., Abd El Maksod, H. Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments. EKB Journal Management System, 2015; 29(1): 38-44. doi: 10.21608/bvmj.2015.31788

Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments

Benha Veterinary Medical Journal
Article 6, Volume 29, Issue 1, September 2015, Page 38-44  XML PDF (291.66 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2015.31788
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Authors
Saad Mahmoud Saad1; Maha Mohammed Samir2; Hania El Sayed Abd El Maksod2
1Food Control Department, Faculty of Veterinary Medicine, Benha University
2Food Control Department, Animal Health Research Institute, Zagazig Branch
Abstract
A grand total of 150 random samples of fresh water fish (Tilapia nilotica), marine water fish (Mugil
cephalus), and farm water fish (Tilapia nilotica) fish (50 of each) were collected from Sharkia governor
during summer of 2014 to investigate the incidence of Vibrio spp. as well as studying the effect of heat
treatments (frying and roasting). The obtained results revealed that incidence of Vibrio spp. in fresh
water fish were 13 (26%)‚ the overall incidence in the samples was 4(8%) for V. vulnificus, and 2(4%),
2(4%), 2(4%), 2(4%) and 1(2%) for, V. mimicus, V. fluvialis, V. damsel, V. furnissi, and V. alginolyticus,
respectively. In marine fish Vibrio spp. were 24(48%), the overall incidence in the samples was for V.
parahaemolyticus 5(10%), V. vulnificus 4(8%), V. fluvialis4 (8%), V. mimicus 7(14%), V. alginolyticus
2(4%), and V. damsel 2(4%). In farm water fish Vibrio spp. were 17(34%) while the overall incidence
in the samples was V. parahaemolyticus 1(2%), V. vulnificus 3(6%), V. fluvialis 3(6%), V. mimicus
5(10%), V. alginolyticus 2(4%), and V. damsela 3(6%). Ten pieces of fish fillet (100g of each and 5
pieces for each treatment) were used to study the effect of frying with cotton seed oil (1900 C) for 10
minutes and roasting in oven at 1500C for 10 minutes after their inoculation with 106 cfu/g V.
paraheamolyticus. After roasting and frying‚ the microbial counts of V. paraheamolyticus were
decreased by 98.2% and 100%, respectively.
Keywords
Vibrio Spp; Fresh water fish; marine fish; farm water fish; V. paraheamolyticus; Heat treatment
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