Abstract of research

FOOD POISONING MICROORGANISMS IN Fried SEAFOOD

Fatin Said Hassanien1., Ahmed, A. A. Maarouf 2., Nariman Abd El -Hady Helmy 2.

Abstract

A total of 140 random samples of fried seafood including Mugil cephalus, Saurus, Sepia, Shrimp (35 of each) to evaluate their bacterial quality. The bacteriological examination of M. Cephalus samples revealed that the mean values of APC, Enterobacteriaceae, Coliform, and Staphylococcus counts were 5.04x103, 3.79x102, 2.03x102, and 3.68 x 102, respectively. For Saurus, they were 5.02x103, 3.53x102, 2.26x102, and 3.32 x 102, respectively. Further, such counts were 6.30x103, 5.34x102, 2.62x102, 4.65x102, for Sepia, and 5.41x103, 4.45x102, 2.41x102, 5.22x102 for shrimp, respectively. The results declared that 12 isolates of E.coli were isolated from examined fried seafood represented as 38.6% from the M. cephalus with serotypes O55:H7 2.9%, O125:H18, 2.9% & untypable 2.9%, 25.7% Saurus with serotype O55:H7 only, 411.4% Sepia with serotypes O55:H7 5.7% & O125:H18 5.7%, 38.6% from Shrimp with serotypes O55:H7 5.7% & untypable 2.9%. Also,24 isolates of coagulase positive S.aureus were isolated from the examined fried seafood represented as 514.3% from M. cephalus, 411.4% Saurus, 925.7% Sepia , 617.1% from Shrimp samples. On the other hand, four isolates of L. monocytogenes were detected from the examined fried seafood represented as 25.7% Sepia, 25.7% from Shrimp samples. Meanwhile, all examined samples of M. cephalus, Saurus were free from L. monocytogenes, In contrast, and Salmonellae were not isolated from all examined fried seafood samples.