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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets
Authors: Edris AA, Fatin Said Hassanien, Fahim Aziz Eldin Shaltout, Azza H Elbaba and Nairoz M Adel
Year: 2017
Keywords: Salmon; Herring; Fish Finger; Breaded Shrimp
Journal: EC Nutrition
Volume: 12.
Issue: 3
Pages: 124-132.
Publisher: Cronicon
Local/International: International
Paper Link:
Full paper Fahim Aziz El-Dein Mohamed Shaltout_ECNU-12-00412.pdf
Supplementary materials Not Available
Abstract:

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 and yeast and Staphylococcal aureus counts (log10 cfu/g) were 4.17 ± 0.12, 2.92 ± 0.16, 2.19 ± 0.23, 3.96 ± 0.14 and 1.72 ± 0.21 for 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, and 2.60 ± 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 and Listeria monocytogenes and Vibrio parahaemolyticus also investigated and no one of them was isolated in the examined samples.

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