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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, M. A.1; Hassanien, S. Fatin2; Fahim, Aziz Eldin Shaltout2; Azza, H.ELbaba3; Nairoz, M. Adel
Year: 2017
Keywords: Salmon, Herring, Fish finger, Breaded shrimp
Journal: BENHA VETERINARY MEDICAL JOURNAL
Volume: 33
Issue: 2
Pages: 305-316
Publisher: faculty of veterinary medicine benha university
Local/International: International
Paper Link:
Full paper Fahim Aziz El-Dein Mohamed Shaltout_z.pdf
Supplementary materials Fahim Aziz El-Dein Mohamed Shaltout_z.pdf
Abstract:

This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and their hazards on public health. A total of 60 samples of fish products represented by smoked: herring and smoked salmon– semi cooked: 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 & yeast and Staphylococcus 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, 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 some food poisoning bacteria (Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus also investigated and no one of them was isolated in the examined samples.

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