Microbiological quality of fish meat and the effect on the heavy metals contents

Kačániová, M., Slovak Univ. of Agriculture in Nitra; Andreji, J., Slovak Univ. of Agriculture in Nitra; Stráňai, I., Slovak Univ. of Agriculture in Nitra; Haščík, P., Slovak Univ. of Agriculture in Nitra; Čuboň, Š., Slovak Univ. of Agriculture in Nitra; Felšöciová, S., Slovak Univ. of Agriculture in Nitra

Microbiological quality of fish meat and the effect on the heavy metals contents

2007

Kačániová, M., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Andreji, J., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Stráňai, I., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Haščík, P., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Čuboň, Š., Slovak Univ. of Agriculture in Nitra (Slovak Republic) | Felšöciová, S., Slovak Univ. of Agriculture in Nitra (Slovak Republic)

In this study the microbiology quality and heavy metals content in fish meat of common carp (Cyprimis carpio) from fishpond of Budmerice (south-western Slovakia) was observed. In the experiments the total bacteria counts on the Glucose Tryptone Yeast agar after 72 hours cultivation at 30 degree C, number of coliforms bacteria on the Violet Red Bile agar after 48 hours after 37 degree C and counts of mesophilic anaerobic sporulating bacteria on the Meat Peptone agar after 72 hours after 25 degree C were determined. The contents of selected heavy metals (Fe, Mn, Zn, Cu, Co, Ni, Cr, Pb, Cd) in fish meat using by AAS were determined. Evaluation offish meat microbiological quality was determined in correspondence with microbiological standards in total bacteria counts and number of coliforms. The count of mesophilic anaerobic sporulating bacteria in monitoring samples exceeded standard values. Also the number of pathogen bacteria as Staphylococcus aitreus, Salmonella sp., Vibrio parahemolyticum was monitored. Our results describe a good microbiological quality offish meat samples and all values were in accordance with Codex Alimentarius of Slovak Republic. From the point of view of heavy metals contents, the fish meat quality corresponds with hygienic limits, except lead content with 40% of exceeding samples. The positive and negative correlations between heavy metals contents and count of mesophilic anaerobic sporulating bacteria were detected, but without significant differences (P more than 0.05).

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