Monitoring the Bacteriological Contamination and Histamine Formation in Canned Tuna | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 26, Volume 27, Issue 4, July and August 2023, Pages 421-438 PDF (689.59 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2023.311136 | ||
| Authors | ||
| Nady Khairy Elbarbary; Neveen M. Abdelmotilib | ||
| Abstract | ||
| Canned tuna is a good source of nutrients and minerals that must be included in food. However, there are risks associated with canned fish, such as bacterial and chemical contamination causing risk hazards to consumers. 150 samples of various canned tuna brands (50 of each solid, chunk and crumbled tuna) were collected from different supermarkets in Elfaiyoum Governorate to determine bacteriological and chemical quality. The results showed that crumbled tuna's aerobic plate count was the highest (9.70×103±4.70×103). In contrast, the total anaerobic count was the highest in chunk tuna (6.68×103±3.16×103). 19.3% of samples were contaminated with Vibrio spp. Additionally, V. parahaemolyticus was detected in chunk and crumbled tuna at 12% and 18%, respectively, with no detection in solid tuna samples. Furthermore, 32% of samples have Aeromonas spp < em>. However, A. hydrophilawas found in 20% of the examined samples. Proximate analysis revealed that the crumbled tuna recorded the highest value of moisture content (68.12±0.5) and fat content (11.23±0.25); meanwhile, solid tuna had a higher protein value (24.10±0.33). Concerning the cholesterol content (mg/100gm), a high concentration was recorded in crumbled tuna and chunk tuna samples, with a mean value of 44.62± 1.3 and 42.3± 1.02, respectively, followed by solid tuna, with a mean value of 39.72 ± 1.02. Furthermore, solid tuna samples had the lowest histamine concentrations with a mean value of 48.33±1.12 ppm. In contrast, crumbled and chunk tuna had the highest concentrations of 62.66±1.59 and 56.00±1.86 ppm. In conclusion, canned tuna have accepted chemical parameters. However, they might be regarded as a risk for microbiological hazards; thus, competent authorities and food business operators should pay careful attention. | ||
| Keywords | ||
| Canned Tuna; Histamine; Vibrio parahaemolyticus; Aeromonas hydrophila | ||
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