Microbiological evaluation of some frozen and salted fish products in Egyptian markets

Edris, M. A.1; Fatin Said Hassanien2; Fahim Aziz Eldin Shaltout2; Azza, H.ELbaba3; Nairoz, M. Adel3


Sixty random samples of fish and fish products (frozen fish: Tilapia nilotica and imported basa fillet – salted fish: Mugil cephalus and sardine) (15 of each) were collected from different supermarkets in Egypt. All collected samples were microbiologically examined for determination of Aerobic Plate Count (APC), coliforms, Escherichia coli, Mould & yeast and Staphylococcal aureus counts (log10 cfu/g). Isolation and identification of salmonella, liesteria monocytogenes and Vibrio parahaemoliticus. The bacteriological examination revealed that the mean values of APC in the examined fish samples were 4.80± 0.16, 4.63±0.18, 2.35±0.18 and 2.70±0.13 (log10 cfu/g) for frozen Tilapia nilotica, Basa salted Mugil cephalus and Sardine respectively, 1.48± 0.22, 2.19±0.19, 2.10±0.16 and 2.52±0.11 average coliform counts in examined samples respectively, and E.coli count with an average of 2.52±0.14, 2.01±0.17, 1.31±0.11and 1.64±0.14. Mould & yeast average counts were 0.93±0.18, 1.22±0.16, 1.67±0.021 and 1.69±0.18 in examined fish samples, respectively, and the Staphylococcal counts were 1.30±0.17, 1.58±0.26, 2.12±0.14, 1.46±0.23 and 2.17±0.17 in examined fish samples, respectively. The incidence of food poisoning organisms (Salmonella & Listeria monocytogenes and Vibrio parahaemolyticus also was investigated and one of both Listeria monocytogenes and Vibrio parahaemolyticus were isolated in frozen Basa fillet samples with a percentage of 33% and 33% from the examined samples.

Key words

frozen fish: Tilapia nilotica and Basa ; salted fish: Mugil cephalus and Sardine

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