Welcome to International Network for Natural Sciences | INNSpub

Paper Details

Research Paper | July 1, 2013

VIEWS 2
| Download 1

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

Key Words:


Int. J. Biosci.3(7), 169-176, July 2013

DOI: http://dx.doi.org/10.12692/ijb/3.7.169-176

Certification:

IJB 2013 [Generate Certificate]

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.

VIEWS 2

Copyright © 2013
By Authors and International Network for
Natural Sciences (INNSPUB)
http://innspub.net
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

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

Anbudhasan P, Uma A, Rebecca G. 2012.Assessment of bacteriological quality in selected commercially Important Processed Sea Foods by Polymerase Chain Reaction (PCR).International Journal of Food, Agriculture and Veterinary Sciences 2(3), 20-25.

Abolagba OJ, Adekunle AT, Dede APO, Omoigui GO. 2011. Microbial Assessment of Smoked Fish (Clariasspp) in Benin Metropolis, Edo State, Nigeria. Nigerian Journal of Agriculture, Food and Environment 7(3), 55-58.

Abolagaba OJ, Melle OO. 2008. Chemical composition and keeping quality of a scaly fish Tilapia, Oreochromisniloticus smoked with two energy sources. African Journal of General Agriculture 4 (2), 113-117.

Adebayo-Tayo BC, Odu NN, Anyamele LM, Igwiloh NJPN,Okonko IO. 2012. Microbial Quality Of Frozen Fish Sold In Uyo Metropolis. Nature and Science 10, 71-77.

Bej AK, Mahbubani MH, Boyce MJ,Atlas RM.1994. Detection of Salmonella spp. in oysters by PCR. Applied and Environmental Microbiology 60,368-373.

Begum M, Ahmed ATA, Das M, Parveen S. 2010. A Comparative Microbiological Assessment of Five Types of Selected Fishes Collected from Two Different Markets. Advances in Biological Research 4 (5), 259-265.

Candrian U, Furrer B, Hofelein C, Meyer R, Jermini M,Luthy J. 1991. Detection of Escherichia coli and identification enterotoxigenic strains by primer directed enzymatic amplification of specific sequences. International Journal of Food Microbiology 12, 339-352.

Clucas IJ, Ward AR. 1996. Post-harvest development.A guide to handling, preservation, processing and quality. Chatham Meritime, Kent, United Kingdom.

Darlington LG, Stone TW. 2001. Antioxidants and fatty acids in the amelioration of rheumatoid arthritis and related disorders. British Journal of Nutrition 85, 251–269. http://dx.doi.org/10.1079/BJN2000239

DoF. 2011. Jatiyo MatshyaSoptaho, Ministry of Fisheries and Livestock, Government of the People’s Republic of Bangladesh.

Euzeby JP. 1997. List of bacterial names with standing in nomenclature. International journal of Systematic Bacteriology 47, 590-592.

Gram L,Huss HH. 2000. Fresh and processed fish and shellfish. The Microbiological Safety and Quality of Foods. Applied Microbiology 67, 472-506.

Matthijs S, Tehrani K, Laus G, Jackman RW, Cooper RM, Comelis P. 2007. Thioquinolobactin, a Pseudomonas siderophore with antifungal and anti-Pythium activity. Environmental Microbiology 9,425-434.DOI: 10.1111/j.1462-2920. 20 06. 01154.x

Moini S. TahergorabiR,Vali SH, Rabbani M, TahergorabI Z, Feas X, Aflaki F. 2009. Effect of Gamma Radiation on the Quality and Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets. Journal of Food Protection 72, 1419-1426.

Noor R, Acharjee M, Ahmed T, Das KK, Paul L, Munshi SK, Urmi NJ, RahmanF,Alam MZ. 2013. Microbiological study of major sea fish available in local markets of dhaka city, Bangladesh. Journal of Microbiology, Biotechnology and Food Science 2 (4), 2420-2430.

Okoro CC, Aboaba OO, Babajide OJ. 2010. Quality Assessment of a Nigerian Marine Fish, Mullet (Liza falcipinnis) under different Storage Conditions. New York Science Journal 3(8), 21‐28.

Prabakaran P, Kannan SK, Anand M, Pradeepa A. 2011. Microbiological quality assessment in a fish processing plant at Mandapam, Ramanathapuram District. Archives of Applied Science Research 3 (2), 135-138.

Rostamzad H,Shabanpour B, Kashaninejad M, Shabani A. 2010. Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian Sturgeon fillet. Iranian Journal of Fisheries Sciences 9, 279-292.

Shankar CM, Anwar H, Mohammad, SR, Mofizur R,Mahmud. 2010. Microbiological Quality of Processed Frozen Black Tiger Shrimps in Fish Processing Plant. World Journal of Fish and Marine Sciences 2 (2), 124-128.

Whittle KJ. 1997. Opportunities for improving the quality of fisheries product and sea food from producer to consumer, integrated approach to quality proceedings of the International Seafood Conference on the 25th anniversary of WEFTA, Netherlands, (13-16 November 1995). Elsevier, Amsterdam. pp. 549-560.

Williams C, Frazier WC, Dennis C, Westerhoff. 1988. Food microbiology, 4th ed., food science series. McGraw- Hill Book Company, Singapore. pp 243-252.

William JT, Michael HD. 2009. Aquatic Biotechnology. In: Introduction to Biotechnology. Berth WR (ed.). Pearson Pub. New York. pp 231-259.

Yang TH, Chen TR. 1993. Use of the Polymerase chain reaction for the specific detection of type A, B and E enterotoxigenic Staphylococcus aureus in foods. Applied Microbiology and Biotechnology 37, 685-690.

SUBMIT MANUSCRIPT

Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background