Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products

Eldaly, Elsaid A.; Elshater, Mohamed A.; Hussein, Mohamed A.; Sharaf Eldin, Ayman M.

doi:10.21608/zvjz.2015.28441

Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products

Document Type : Original Article

Authors

¹ Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt

² Food Safety Department, Animal Health Research Institute, Dokki, Giza, Egypt

³ Quality Control and Processing Department, Central Laboratory of Aquaculture Research, Abbasa, Egypt

10.21608/zvjz.2015.28441

Abstract

Consumption of frozen fish and fish products has increased worldwide. Levels of Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes in frozen fish products marketed in Cairo and Sharkia Governorates, Egypt, were investigated. A total of 150 samples including peeled shrimp, surimi, fish fillet, oyster and lobster tail (30, each) were examined. The overall contamination rate of frozen fish products was 6%. E. coli, L. monocytogenes and S. Typhimurium were identified in 2.7%, 2% and 1.3% of the examined samples,respectively. Health and food safety organizations should follow up fish products in all markets and apply the laws that prevent selling any fish products of unknown sources. Moreover, to ensure safety of fishery products, improvement of hygienic processing and handling from fish farming to markets is recommended.

Keywords