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Microbiological risk assessment of frozen fishes in relation to their effects of different processing treatments

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Research Paper 01/07/2013
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Microbiological risk assessment of frozen fishes in relation to their effects of different processing treatments

Md. Rakibul Hasan, Md. Mehedi Hassan, Monokesh Kumer Sen, Kohinoor Akter, Md. Mafizur Rahman
Int. J. Biosci.3( 7), 169-176, July 2013.
Certificate: IJB 2013 [Generate Certificate]
Key: ColiformFrozen fishMicrobial loadPseudomonas sp.Staphylococcus sp.

Abstract

In the present experiment, four frozen fishes (Silver Carp, Rui, Hilsha, and Rupchada) were analyzed bacteriologically which were collected from three local markets and a super market, to enumerate total microbial and total coliform count, and detection of Pseudomonas sp., Staphylococcus sp. Among the different frozen fish samples the highest total microbial count was found in Silver carp (Hypophthalmichthys molitrix, 9.87×105 CFU/g) and lowest bacterial count was found in the sample of Rui (Labeo rohita, 4.72×105 CFU/g). Pseudomonas count was highest (12.50×105 CFU/g) in Hilsha (Tenualosa ilisha) and lowest in Rui (3.11×105 CFU/g).Staphylococci count was highest in Hilsha(10.70×103 CFU/g) and lowest also in Hilsha (3.40×103 CFU/g). Coliform count was highest (1100 MPN/g) in Hilsha and lowest in Rupchada (Stromateus niger, 15MPN/g). High microbial load in frozen fishes indicate these samples were unacceptable, and the presence of coliform indicated that the raw frozen fish is not safe for consume. Highest percentage of microbial load reduction was documented after washing with acetic acid 5% concentration in Silver Carp while the lowest reduction was observed in Hilsha.

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