El-Gazzar, E., Hassanien, F., Abou ELRoos, N. (2020). Bacterial hazards of ready to eat fish products.. test, 39(2), 10-14. doi: 10.21608/bvmj.2020.25463.1181
Eslam El-Gazzar; Faten Hassanien; Nahla Ahmed Abou ELRoos. "Bacterial hazards of ready to eat fish products.". test, 39, 2, 2020, 10-14. doi: 10.21608/bvmj.2020.25463.1181
El-Gazzar, E., Hassanien, F., Abou ELRoos, N. (2020). 'Bacterial hazards of ready to eat fish products.', test, 39(2), pp. 10-14. doi: 10.21608/bvmj.2020.25463.1181
El-Gazzar, E., Hassanien, F., Abou ELRoos, N. Bacterial hazards of ready to eat fish products.. test, 2020; 39(2): 10-14. doi: 10.21608/bvmj.2020.25463.1181

Bacterial hazards of ready to eat fish products.

Benha Veterinary Medical Journal
Article 3, Volume 39, Issue 2, December 2020, Pages 10-14    PDF (623.47 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2020.25463.1181
Authors
Eslam El-Gazzar* 1; Faten Hassanien2; Nahla Ahmed Abou ELRoos3
1Food Hygiene & Control Department, Faculty of Veterinary Medicine, Moshtohor, Benha University, Egypt
2Food Hygiene & Control Department, Faculty of Veterinary Medicine, Benha university
3Animal Health Research Institute, Shebin Al kom branch
Abstract
A total of one hundred random samples of ready to eat (RTE) fish products represented by fried Oreochromis niloticus, grilled Oreochromis niloticus, smoked Herring and salted Sardine (25 of each) were collected from different fish markets and restaurants in Menofia governorate, Egypt. The aim of this study was to evaluate the bacterial quality of the examined samples through isolation and identification of Enteropathogenic E. coli, Coagulase +ve S. aureus and Vibrio parahaemolyticus. The incidence of Enteropathogenic E. coli were 24%, 32%, 36% and 50 % in the examined samples of fried O. niloticus, grilled O. niloticus, smoked Herring and salted Sardine, respectively. While, Coagulase +ve S. aureus was detected in 32%, 44%, 52% and 72 % of the examined samples of fried O. niloticus, grilled O. niloticus, smoked Herring and salted Sardine, respectively. Furthermore, V. parahaemolyticus was isolated only from 20% and 36 % of the examined samples of smoked Herring and salted Sardine, respectively. As conclusion, bacterial examination of ready to eat fish products samples is a sensitive indicator verifying the quality and good hygienic status of RTE fish products.
Keywords: Bacterial hazards ; Fried O. niloticus ; Grilled O. niloticus ; Smoked Herring ; Salted Sardine
Keywords
Bacterial hazards; Fried O. niloticus; Grilled O. niloticus; Smoked Herring; Salted Sardine
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