Determination of the microbiological quality of gilthead seabream (Sparus aurata Linneaus, 1758)) marketed as fresh in Isparta
2013
Bektas, M.O.
The aim of this study was to determination of the microbiological quality of gilt head seabream (Sparus aurata linneaus, 1758) marketed as fresh in Isparta. The fish were obtained from retail markets in Isparta Province. Fish samples obtained from four different retail markets were taken as weekly for a period of 30 days. TMAB, TPAB, Yeast - mould, Staphylacoccus spp., Salmonella spp., Coliform and E. coli were investigated in sea bream.As a result the of microbiological analysis, the number of TMAB within the range 3.462 ± 0.938 to 5.810 ± 0.469 cfu / g, the number of TPAB within the range 3.206 ± 0.626 to 5.810 ± 0.544 cfu / g were determined. The number of Yeast - Mould varies betwen 1.579 ± 0.883 and 4.481 ± 0.395 cfu / g range and shows variability (p <0.05). Staphylacoccus spp. bacteria within the range 2.477 ± 0.870 cfu / g and 5.892 ± 1.243 cfu / g were observed. Salmonella spp., obtained from A and B markets could not be identified. Salmonella spp. was within the range 3.477 ± 0.733 cfu / g (C) and 5.810 ± 0.595 cfu / g (D). As a result of the microbiological analysis of E. coli bacteria were not found in any fish markets. Salmonella spp. adversely affect human health was found in C and D markets. Number of TMAB, TPAB, and Yeast ? mould were within acceptable limits. Coliform bacteria varied. The analysis results showed that there was hygiene problem in some of the retail fish markets.
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