Microbiological evaluation of some heat treated fish products in Egyptian markets

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 (log 10 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.