Microbiological quality of ready to eat fried fish [Egypt]
1990
Hefnawy, Y. (Assiut Univ. (Egypt).Faculty of Veterinary Medicine)
A total of 25 ready to eat fried fish samples were aseptically collected from various food restaurants in Assiut City. These samples were examined bacteriologically by standard procedures for determination of aerobic plate count (APC), and counts of enterobacteriaceae, Staphylococcus aureus and enterococci. The APC ranged from 16x(10)3 to 188x(10)5 colony forming unit (CFU)/gm. The counts of enterobacteriaceae, Staphylococcus aureus and enterococci ranged from 10 to 85x(10)3, 1x(10)2 to 15x(10)2 and 3x(10)2 to 175x(10)2 with mean values of 4.75x(10)3, 1.84x(10)2 and 20.1x(10)2 CFU/gm respectively. Escherichia coli, S. aureus, Clostridium perfringens and Streptococcus faecalis were isolated from the examined samples where 12%, 20%, 8% and 36% of the samples were positive for such organisms respectively. Salmonella and Shigella failed to be recovered from the examined samples. The results of this investigation indicate that foodborne pathogens present in fried fish constitutes a public health hazard.
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