Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments | ||
| Benha Veterinary Medical Journal | ||
| Article 6, Volume 29, Issue 1, September 2015, Pages 38-44 PDF (291.66 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2015.31788 | ||
| Authors | ||
| Saad Mahmoud Saad1; Maha Mohammed Samir2; Hania El Sayed Abd El Maksod2 | ||
| 1Food Control Department, Faculty of Veterinary Medicine, Benha University | ||
| 2Food Control Department, Animal Health Research Institute, Zagazig Branch | ||
| Abstract | ||
| A grand total of 150 random samples of fresh water fish (Tilapia nilotica), marine water fish (Mugil cephalus), and farm water fish (Tilapia nilotica) fish (50 of each) were collected from Sharkia governor during summer of 2014 to investigate the incidence of Vibrio spp. as well as studying the effect of heat treatments (frying and roasting). The obtained results revealed that incidence of Vibrio spp. in fresh water fish were 13 (26%)‚ the overall incidence in the samples was 4(8%) for V. vulnificus, and 2(4%), 2(4%), 2(4%), 2(4%) and 1(2%) for, V. mimicus, V. fluvialis, V. damsel, V. furnissi, and V. alginolyticus, respectively. In marine fish Vibrio spp. were 24(48%), the overall incidence in the samples was for V. parahaemolyticus 5(10%), V. vulnificus 4(8%), V. fluvialis4 (8%), V. mimicus 7(14%), V. alginolyticus 2(4%), and V. damsel 2(4%). In farm water fish Vibrio spp. were 17(34%) while the overall incidence in the samples was V. parahaemolyticus 1(2%), V. vulnificus 3(6%), V. fluvialis 3(6%), V. mimicus 5(10%), V. alginolyticus 2(4%), and V. damsela 3(6%). Ten pieces of fish fillet (100g of each and 5 pieces for each treatment) were used to study the effect of frying with cotton seed oil (1900 C) for 10 minutes and roasting in oven at 1500C for 10 minutes after their inoculation with 106 cfu/g V. paraheamolyticus. After roasting and frying‚ the microbial counts of V. paraheamolyticus were decreased by 98.2% and 100%, respectively. | ||
| Keywords | ||
| Vibrio Spp; Fresh water fish; marine fish; farm water fish; V. paraheamolyticus; Heat treatment | ||
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