Abstract of research

Evaluation of Retiled Salted Fish according to Egyptian Standard

Edris, A.A*, Reham A. Amin* , Marionette Z. Naseif**, Ebtsam M. AbdelFatah**

Abstract

This study was conducted to confirm the bacterial and chemical conditionsof salted fishwith E.O.S, and its hazards on public health. A total of 90 samples of fesiekh , sardine and melloha (30 of each) were collected from different retail markets for bacteriological and chemical examination.The average of APC, Staphylococci ,S.aureus counts (cfu/g) ,pH ,sodium choride and histamine contents were 7.81x106 ± 1.62 x 106, 1.28x105±0.19x105 ,4.58x104±0.24x104, 6.39± 0.01+, 5.45± 0.13 and 18.06 ± 0.99+in fesiekh, respectively, 9.95 x 105± 2.08 x 105, 5.43x104±1.10x104 ,1.03x104± 0.17x104 ,6.24± 0.02,5.96±0.17 and 23.51±1.21 in sardine, respectively and 2.16x104 ± 0.31 x 104, 8.92x102±1.67x102 , 6.79x102±1.35x102 ,6.58± 0.01, 6.19± 0.22 and 14.79± 0.64 in melloha, respectively. The incidence of enterotoxins (A,B and C) produced by S. aureus were higher in fesiekh (13.33%) than sardine (10%) and melloha (3.33%). While , the incidence of isolated E.coli was higher in fesiekh(26.67%) than those isolated from sardine (16.67%) and melloha (10%).Also the incidence of V.parahaemolyticus in fesiekh(16.67%) was more that in sardine(6.67%) and melloha(6.67%).