Abstract of research

CHEMICAL AND BACTERIOLOGICAL EVALUATION OF SOME SEA FOODS

Shaimaa, M. Nada 1; Dina, I. ELZahaby 1; El-Sayed, M. El Dahshan 2; Ola, F.A. Talkhan 3

Abstract

Ninety samples of seafood (30 each of shrimp, crab and gandofli) were collected from some local markets at Menoufia and Qaliobia Governorates for chemical and bacteriological examination. The chemical examinations cleared that the mean values of protein and fat percentage were 22.2 and 3.2 for shrimp, 19.5 and 2.4 for crab and 20.4 and 1.8 for gandofli respectively. While calcium and phosphorus were (68.7, 192.8) and (82.3, 159.4) and (70.3, 226.5) respectively. However, pH, TVBN, TBA and Histamine levels were (6.85, 9.6, 0.30 and 20.8); (6.68, 7.85, 0.25 and 14.91) and (6.38, 8.66, 0.17 and 16.92) respectively. The levels of vitamins A and D were (27.6, 5.6) and (15.2, 4.2) and (7.8, 3 ug/g) in the examined samples of shrimp, crab and gandofli respectively. Bacteriological examinations recorded that the mean values of total aerobic plate count in shrimp, crab and gandofli were (2.2 x102, 3.5 x102 and 3.7 x102 cfu/gm) respectively. However, the mean values of coliform were (206.92 x 105, 133.13 x 106, 177.12 x 107 MPN/gm) respectively. The mean values of staphylococcus aureus count of were (0.7 x 102, 1.5 x 102 and 3.2 x 102 cfu/gm) respectively. Salmonellae were detected in the examined shrimp, crab and gandofli at rates of 6.7%, 6.7% and 10% respectively. While, the isolated E. coli in the examined were 0%, 3.3% and 3.3% respectively. Salmonellae isolates were belonged to serotypes S. typhimurium, S. anatum, S. muenster and S. enteritidis. While isolates of E. coli belonged to O55:H7 and O111:H4 for crab and gandofli.