This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and its hazards on public health. A total of 60 samples of fish products (smoked fish: herring and smoked salmon– semi cooked fish: fish finger and breaded shrimp) (15 of each) were collected from different retail markets for bacteriological examination.The average of APC, Coliform, Escherichia coli, Mould& yeastandStaphylococcalaureus counts (log10cfu/g) were 4.17± 0.12, 2.92±0.16, 2.19±0.23, 3.96±0.14 and 1.72±0.21for herring, respectively, 3.16± 0.19, 2.69±0.13, 1.22±0.16, 2.22±0.18 and 1.06±0.06 in smoked salmon, respectively, 2.78±0.12, 2.02±0.22, 1.59±0.22, 2.14±0.15 and 1.24±0.24 in fish finger, respectively, and2.60±0.13, 2.33±0.14, 1.46±0.23, 1.96± 0.20, 0± 0 in breaded shrimp, respectively. The incidence of food poisoning organisms (Salmonella&Listeria monocytogenesand Vibrio parahaemolyticus also investigated and no one of them was isolated in the examined samples. |
